Lensmeats - Lamb Grenobloise

Lamb Grenobloise

Lensmeats - Lamb GrenobloiseEasy and Delicious, this lamb grenobloise will be a hit with the whole family. Serves 4


  • 1.5 kilo boneless lamb should
  • 1 litre stock (beef or veal – duck for a richer flavour)
  • 4 kipfler potatoes chopped large
  • dutch carrots
  • kipfler potatoes
  • 10 cloves of garlic
  • 3 sticks of celery chopped rough
  • 2 small parsnips chopped fine
  • 2 shallots
  • 1 sweet potatoe chopped large
  • half kilogram of peas
  • 1 bunch of parsely – chopped rough
Method 1. Pre-heat oven to 80 degrees 2. Brown lamb in a pan on all sides 3. Place lamb in slow cooker or creuset with stock, potatoes, sweet potatoes, carrots, parsnips, celery and garlic. 4. Cook for 6 hours, lid on 5. Remove from oven after 6 hours, add peas and parsley, return to oven for further 2 hours. 6. Season generously and serve with a crusty baguette. The end result is delightful, tender flavoursome meat in a rich but not over powering sauce. A hit with kids and adults alike and perfect for the coming cold ahead.