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The Free From Fairy

The Free From Fairy

Home » Free From Recipes » Dairy-free Recipes » Healthy One-Pot Welsh Lamb Ragu

15th January 2016 ·

Healthy One-Pot Welsh Lamb Ragu

Dairy-free Recipes· Egg Free Recipes· Fish Free Recipes· Free From Recipes· Gluten Free Main Meal Recipes· Gluten Free Recipes· Low FODMAP Recipes· Nut Free Recipes· Soya Free Recipes· Yeast Free Recipes

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A few weeks ago I was contacted by a PR company representing Welsh lamb and asked to come up with a healthy lamb dish…

After creating a lamb cobbler with some of it I then went on to make this lamb ragu that everyone in the family (and one of Pickle’s friends) thoroughly enjoyed.

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The beginnings of a cobbler…before the scone topping was added!

It is perfect for a cold winters day like today…in fact I could do with a big steaming bowl of it right now as I sit in my office huddled close to an electric heater (and still not warm enough!).  Why are my hands and feet always numb?!

After cooking over a low heat for an hour and a half the meat was deliciously tender and fell apart.  Even Roo ate it which is saying something because she finds most meat too ‘chewy’ these days!

Anyway, we don’t eat a lot of lamb, finding it rather fatty, so I was interested to learn that there are some very lean cuts available, including the Welsh lamb supreme that I was sent.  This is a lean cut from the leg and was very different from lamb shoulder or other joints that you may have roasted for Sunday lunch!

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I was also interested to learn that Welsh lamb has protected status so when you buy it you know you are getting a high quality product that has been reared and prepared to the highest standards.

So there you have it…next time you are wondering what meat to buy at the butchers or meat counter cast your eye over the Welsh lamb.  I wasn’t disappointed and I don’t think you will be either!

And of course, if you decided to make it into this recipe then I would love to hear your views.  I served it with homemade tagliatelle, but you could serve it with what ever takes your fancy, from quinoa to mashed potato or courgetti!  One bonus is that due to the vegetables all being cooked in the pot there is a lot less washing up to do and all the nutrients from the vegetables stay in the sauce!

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Healthy One-Pot Welsh Lamb Ragu

Gluten-free, Dairy-free, Egg-free, Nut-free, Soya-free, low FODMAP, paleo, SCD, GAPS
5 from 1 vote
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Servings 4 adults
Author Vicki Montague, FreeFromFairy

Ingredients
  

  • 400 g Welsh lamb supreme cut into 2cm square chunks
  • 1/2 courgette - grated
  • 2 spring onions - green part only if on the FODMAP diet
  • 2 medium carrots - peeled and roughly chopped
  • 1 red pepper - deseeded and roughly chopped
  • 100 g green beans - topped tailed and cut in half
  • 1/2 stick celery - finely chopped
  • 2 handfuls pitted black olives
  • 100 ml homemade stock - I used chicken
  • 200 g chopped tinned tomatoes
  • 1 tbsp tomato puree
  • 1 tsp mixed dried herbs - or approx. 2 tbsp freshly chopped herbs
  • Drizzle garlic oil - or add 1 clove finely chopped garlic if not on the FODMAP diet

Instructions
 

  • Place the chopped lamb into a casserole dish with a little fat or oil and cook until browned all over
  • Add all the vegetables except the beans and allow to cook over a low heat for around 15 minutes, stirring occationally (if you are not on the FODMAP diet you could add a finely chopped clove of garlic in how too)
  • Add the tinned tomatoes, stock, tomato puree and herbs and cover with the lid. Leave to simmer for approx. 1 hour stirring occationally
  • After an hour add the green beans, replace the lid and simmer for a further half an hour. If it looks a little wet, remove the lid to allow some liquid to evaporate
  • Finally just before serving drizzle with some garlic oil
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Comments

  1. Amy says

    19th January 2016 at 8:32 pm

    This looks delicious and perfect for the cold weather we are experiencing right now. My youngest is the same as Roo. He struggles with meat but will demolish any slow cooked meats. I must try this for him ?Thanks x

    • Vicki Montague says

      22nd January 2016 at 3:03 pm

      Amy…kid eh? Slow cooking is the way forward apart from then Roo won’t eat the vegetables because she says they are too soggy!! Can’t win!!!

  2. Kate - glutenfreealchemist says

    15th January 2016 at 11:39 pm

    Lamb is probably my favourite meat, although we don’t have it that often…… but it does need to be cooked long and slow! Looks like you have done it justice here…… Yum!
    Interestingly Miss GF is getting more and more reluctant with meat recently…… the chewy argument is her usual reason! (she tried being vegan for about 2 hours and then saw a sausage and was really concerned that if she didn’t eat it, it may just be eaten by us!….. Fickle kids eh?)

    • Vicki Montague says

      22nd January 2016 at 3:03 pm

      I can see Roo going vege at some point when I will then pull my hair out!!! I was vege for many many years but when intolerant to a host of other things it is very tricky!

5 from 1 vote (1 rating without comment)

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Vicki Montague, the Free From Fairy

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Hi. I'm Vicki Montague, scientist and mum to 'Roo' (16) and 'Sunshine' (14). I'm a freelance recipe developer specialising in 'free from' food and spend many hours in my kitchen experimenting to create exciting healthy recipes that are all gluten-free & mainly dairy-free. In July 2016 I launched the world's first wholegrain, gluten-free and rice-free flour blends. In May 2018 I launched my first online programme to help people adapt to a gluten free life. I can be found at food festivals giving cookery demos and I love nothing more than teaching people how to cook and lead a positive wholesome life. Find out more about my story...

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