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Lamb Fricassee         HT   MC    80mins

Serves 4-6         Hot   Lamb  Vegetables  Herbs  Stew  Main Course



675g/1 lb Boned Shoulder of Lamb, cubed

50g/2oz Butter

1 Onion, chopped

1 stick Celery, chopped

1 tbsp Plain Flour

150ml/5fl.oz. Milk

150ml/5fl.oz. Stock

1 Carrot, chopped

6 Sprigs Fresh Parsley

6 Fresh Basil Leaves with stalks

4  Fresh Sage Leaves

Salt and White Pepper

2 Egg Yolks

1 tbsp Lemon Juice




1. Heat the oil and half the butter in a large pan, add the onion and celery and fry gently until soft and transparent. Sprinkle over the flour and cook for 1-2 minutes, stirring.

2. Gradually add the stock, stirring constantly. Bring to the boil then remove from the heat.

3. Place the carrot and herbs in a piece of muslin and tie in a bundle. Add to the casserole together with the lamb, remaining butter, salt and white pepper. Stir well then cover and simmer for 1 hour.

4. In a bowl, beat the egg yolks then blend in the lemon juice. Remove the muslin bundle from the pan then gently stir in the egg yolk mixture without boiling. Serve immediately.







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Key techniques required to make this recipe

Chop to To cut into pieces of approximately the same size.
Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Freezing/Make ahead


Tips, Options and Substitutions




Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon


Related Recipes and Information

More Lamb  Recipes 

General Lamb Prep & Cooking Times

Lamb Cuts 

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