Rosemary scented lamb stew

11:30 am on 29 May 2016

Makes 100 portions


Rosemary scented lamb stew
  • 12kg lamb, diced
  • 300g butter
  • 1 kg onions, diced
  • 4 cups tomato puree
  • 5 L red wine
  • 8 bayleafs
  • 10 cloves of garlic, crushed
  • 40g freshly chopped rosemary
  • 5 L meat stock
  • salt and pepper


Sweat all the ingredients in the butter except for the meat stock and the red wine.

Pour in red wine and reduced by half.

Pour in the meat stock and simmer for about 45 minutes or until meat is tender.

Thicken the lamb stew and season with salt and pepper.

From Sunday Morning

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