The Auchtermuchtie Policeman's Lamb Stew

Immerse yourself in the hearty, comforting flavors of The Auchtermuchtie Policeman's Lamb Stew, a Scottish-inspired dish that marries tender lamb shoulder with a medley of rustic vegetables and fragrant herbs. This slow-cooked recipe features succulent chunks of lamb simmered in a rich broth of stock and optional red wine, thickened with a touch of flour for a velvety texture. Earthy carrots, celery, and potatoes—plus the optional addition of turnip—infuse every spoonful with wholesome goodness, while rosemary, thyme, and bay leaves add aromatic depth. With just 20 minutes of prep and a leisurely 2-hour simmer, this dish is a perfect make-ahead meal that celebrates traditional Scottish flavors. Serve it piping hot, garnished with fresh parsley and paired with crusty bread or oatcakes for a cozy and satisfying dinner the whole family will love. Ideal for comforting cold nights, this lamb stew is sure to become your go-to recipe for hearty, home-cooked goodness.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 800 grams lamb shoulder, cubed
• 2 medium yellow onion, diced
• 3 large carrots, sliced
• 2 celery stalks, chopped
• 4 medium waxy potatoes, cubed
• 1 medium turnip, cubed (optional)
• 4 garlic cloves, minced
• 2 teaspoons fresh rosemary, chopped
• 1 teaspoon fresh thyme, chopped
• 2 bay leaves
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 4 cups beef or lamb stock
• 1 cup red wine (optional)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons parsley, chopped (for garnish)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium-high heat.

Step 2

Season the lamb cubes with salt and pepper, then sear them in batches until browned on all sides. Remove and set aside.

Step 3

In the same pot, add the diced onions, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until softened.

Step 4

Add the minced garlic, rosemary, thyme, and bay leaves. Stir and cook for another minute until fragrant.

Step 5

Sprinkle the flour over the vegetables and stir well to coat. Cook for 2 minutes to remove the raw flour taste.

Step 6

Gradually pour in the red wine (if using), scraping the bottom of the pot to deglaze and lift up any browned bits.

Step 7

Add the stock and bring to a gentle simmer.

Step 8

Return the lamb to the pot, along with the potatoes and turnip (if using). Stir everything well to combine.

Step 9

Lower the heat, cover the pot, and let the stew simmer gently for about 1.5 to 2 hours, stirring occasionally. The lamb should be tender, and the vegetables cooked through.

Step 10

Taste and adjust the seasoning with more salt and pepper if needed.

Step 11

Remove the bay leaves before serving.

Step 12

Serve hot, garnished with chopped parsley and paired with crusty bread or oatcakes for a traditional touch.

Nutrition Facts

Serving size	(3128.6g)

Amount per serving	% Daily Value*
Calories	3422.4

Total Fat 221.8g	0%
Saturated Fat 88.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 792.0mg	0%
Sodium 4787.8mg	0%
Total Carbohydrate 132.2g	0%
Dietary Fiber 23.0g	0%
Total Sugars 40.0g
Protein 184.7g	0%

Vitamin D 0IU	0%
Calcium 511.4mg	0%
Iron 22.6mg	0%
Potassium 5778.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.2%

Protein: 22.6%

Carbs: 16.2%