Herby lamb cobbler

Herby lamb cobbler

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(108 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

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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 1 year old; between 1 and 2 years old you will find it sold as…

  • 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 a dairy product made from separating whole milk or cream into fat and…

  • juice 1 lemon



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

  • 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 1.5cm 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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Mary Bateman's picture
Mary Bateman
24th Nov, 2019
Delicious. Unctuous, rich. Use good quality meat and bacon. The dumplings are quite sandy but this is what you want as they will soak up some of the liquid. We started on the hob before transferring to an oven only casserole dish and it worked fine.
10th Mar, 2019
Great recipe. Simple and tasty. Cooked mine on a low heat on the hob. Didnt do cobbler as were prefer hard baked suet puddings cooked in the oven.
Russell Herman's picture
Russell Herman
4th Jan, 2018
350g flour and 250g butter? Really? I was afraid of a total failure so made a traditional scone mixture with the herbs and lemon (zest). Roll dough 5mm thick??? Surely these are typos. Serves6??? LOL THREE of us finished it off. SUPERB.
Jojopops70's picture
29th Dec, 2017
Beautiful recipie! Will definitely be adding this as a favourite. Cooked it for friends and they all said it was delicious. I done a leek colcannon with it and garlicky greens which went really well. I couldnt get hold of neck fillet so used shoulder and a little extra of it as my guests are the hungry type! Will definitely try with neck fillet next time to see the difference. I needed a little extra water to bring the cobblers together but didnt get much juice from the lemon I had. As per previous comments I also rolled the dough a bit thicker than the recipie states, prob about 1cm, they rose to about 2cm only so not sure what I done wrong there, still tasted lovely though.
Russell Herman's picture
Russell Herman
4th Jan, 2018
I don't think you did anything wrong. The quantity of liquid in the scone recipe was far too little. I kept adding more with the result that the dough was handled too much and baked up a bit tough. I'll know better next time.
14th Mar, 2017
Yum! I had leftover lamb roast so after starting the veg I added the meat and stock etc.. and put the cobbles straight on top. 45 mins in the oven total. I also used half a jug of leftover gravy to improve my stock.
29th Mar, 2016
Stew was beautifully flavoured and very filling. The method for the cobbler was odd, by the time that I had grated the butter in to the flour, it has melted slightly and reformed as a block, which I then couldn't simply stir to blend, as the directions instructed. Instead I reverted to the rubbing technique that I usually use to make pastry and added in a few more tablespoons of water than suggested for the mixture to bind properly, as it was initially quite dry. Other than these issues the dish is great - the cobbler had a really fresh flavour.
26th Aug, 2014
Made this at the weekend with diced lamb shoulder. Casserole was lovely but did need to add more stock/ wine before putting on cobbler top. Next time will make cheese scones as we found cobbler a bit tastless and biscuity. Nearly added an egg to the mix and wish I had now although they did rise beautifully without it.
1st Jul, 2014
Have this in the oven right now - it's the fourth time I've made it and it's been great each time. I never make the cobblers (he he) for the top, but rather make this as a casserole, served with some mustard mash and a bit of broccers! Never any leftovers as hubby goes back for seconds and thirds. Lush!
18th Apr, 2014
This is delicious. I put everything in the slow cooker for about 8 hours and then added the cobbler topping and put the whole casserole in the oven for half an hour for them to cook. Served with onion rings and other veg.


4th Sep, 2019
Given the huge number of critical comments from contributors with regard to the cobbler recipe why has there been no comeback/comment/defence from the Good Food team?
goodfoodteam's picture
12th Sep, 2019
Thank you for your feedback. We have now amended the recipe following on from comments received, adjusting the thickness of the dough to 1.5cm. We hope this addresses the concerns. Should you have any further comments, please contact us.
Nat569On's picture
16th Mar, 2019
What would be a good substitute for the red wine?
27th Jan, 2019
can you pre cook this for up to the 1 hour 20 point and finish the following night?
goodfoodteam's picture
28th Jan, 2019
Thanks for your question. Yes, you can but we would recommend bringing the dish back up to temperature by popping it in the oven for an extra 20 mins (give it a good stir before and after) and then continuing on to step 2.
3rd Nov, 2013
Can I use diced lamb shoulder for this recipe? I have some in the freezer and can't find a recipe for it
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