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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6th Dec, 2010
This was a hit, very very tasty, though I personally found the cobbler topping too rich, next time I'd use less butter.
22nd Oct, 2010
Stunning! Full of flavour and the smell whist it cooks is amazing! My dumplings rose great, and they are a fantastic addition to the meal. Will be making this one again for sure!!
15th Oct, 2010
Great dish and really easy. The lamb is lovely.
10th Oct, 2010
Made this today for the first time. I used smoked pancetta pieces instead of bacon, and used half shallots and half leeks instead of the baby onions. Really lovely, and the cobbler topping was beautiful - light and flavourful! Will definitely do this again.
22nd Sep, 2010
A really tasty recipe.
jburton's picture
22nd Sep, 2010
As others have commented i will halve this as there are only two of us, and im going to make the 'stew' part ahead then all I will have to do is make the topping. Im not sure about the scone topping and my fella really loves his 'old fashioned' suet dumplings, so i think i will give those a go for the topping. So no changes really apart from the topping. mmm cant wait i can almost taste it already:o)
23rd Aug, 2010
This was absolutely gorgeous! We all loved it, it turned out exactly as the picture above and tasted amazing. Have made this over and over again...
15th Aug, 2010
Really really tasty and easy to make. Excellent comfort food!
7th May, 2010
I struggled to find neck fillets and after much trawling around shops and butchers i decided to chop up some Barnsley Chops!! Worked a treat and tender as anything. Broke my boyfriends Denby casserole dish half way through the cookin...ooops! Scooped everything back up and carried on...BLISS!
2nd May, 2010
I had this at a friend's house and absolutely loved it, have been making it ever since. I tend to put more red wine in than stock as I find the taste lovely and rich. Great served with dauphinois potatoes.


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