Herby lamb cobbler

Herby lamb cobbler

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(93 ratings)

Prep: 40 mins Cook: 2 hrs, 30 mins


Serves 6
This warming cobbler is impossible to resist on a winter's day, but is so delicious you'll be cooking it up all year round

Nutrition and extra info

Nutrition: per serving

  • kcal963
  • fat60g
  • saturates31g
  • carbs59g
  • sugars9g
  • fibre5g
  • protein45g
  • salt2.89g
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  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 200g smoked streaky bacon, preferably in one piece, skinned and cut into pieces
  • 900g lamb neck fillets, cut into large chunks



    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 350g baby onion, peeled



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 5 carrots, cut into large chunks



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 350g small button mushroom
  • 3 tbsp plain flour
  • 3 bay leaves
  • small bunch thyme


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 350ml red wine
  • 350ml lamb or beef stock
  • large splash Worcestershire sauce

For the cobbler topping

  • 350g self-raising flour
  • 4 tbsp chopped mixed herb, including thyme, rosemary and parsley
  • 200g chilled butter, grated



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • juice 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 5 bay leaves
  • beaten egg, to glaze



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…


  1. Heat oven to 180C/fan 160C/gas 4. In a flameproof casserole, heat the oil, then sizzle the bacon for 5 mins until crisp. Turn up the heat, then cook the lamb for 10 mins until brown. Remove meats with a slotted spoon, turn the heat up to maximum, then add the onions, carrots and mushrooms. Cook for about 5 mins until starting to colour, then stir in the flour. Return the meat to the pan with the herbs, and pour over the wine, stock and Worcestershire sauce. Season, then cover and braise in the oven, undisturbed, for about 1 hr 20 mins.

  2. After about 1 hr, make the topping. Tip the flour and herbs into a large bowl, then season with salt and pepper. Add the butter and mix using a fork. Make a well, then add the lemon juice and 3 tbsp water. Gently bring together to make a soft dough. Roll out on a lightly floured surface to about 5mm thick, then cut into rounds using a 7.5cm pastry cutter. Re-roll the trimmings, then cut out more rounds until the dough is used up. After 1 hr 20 mins, take the casserole from the oven, remove the lid, then arrange the circles of dough, overlapping, around the edge of the dish, sticking bay leaves between them. Brush with egg and bake for 45 mins until golden.

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Comments, questions and tips

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18th Nov, 2013
followed the recipe to the letter, it was perfect, will certainly be making this again!
1st Oct, 2013
one word - S-T-U-N-N-I-N-G!
22nd Sep, 2013
Mmmmmmmmm, absolutely delicious. Cooked mine in the slow cooker and reduced liquid to 500ml. Empty plates all round.
24th Mar, 2013
This was Delicious, i added pearl barley and swede and used a little less lamb, very comforting for a cold miserable night!!
5th Mar, 2013
I make a vegetarian version of this using Quorn chunks and it's delicious and takes less time to cook than the meat version.
24th Nov, 2012
Made this for friends last night. I think it is perhaps the most delicious stew I've ever made. I did it in the slow cooker finishing it off in the oven, and the lamb was just incredible. The sauce was rich and just the right viscosity. I was worried how the cobbles would turn out reading other peoples comments. I blitzed all the ingredients in the food processor and did my cobbles about 2cm thick and it looked just like the picture. I did cut them out but I think next time I would just divide the mix into about 6 or 7 balls and just shape them into a scone shape. OH said the cobbles were slightly dry and almost biscuity on the top but that could be our oven. Tasted great though.
16th Nov, 2012
Very, very good recipe, cobblers didn't rise as much as the picture, but still a very tasty dish.
13th Nov, 2012
Lived this. Have done it a couple of times now when we have guests. It looks impressive when it comes to the able and tastes great.
17th Sep, 2012
This was a family winner! Nearly traded in the cobbler for our usual dumplings, but tried it out on a whim- best cobbler ever! Making it again next Sunday :)
15th Jul, 2012
Good meal for the whole family plenty to go around, ingredients was too much (filled 2 large pirex dishes), made cobbler for tomorrows tea, not bad to feed a family of 5. Will make again.


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