Summer Stew | Recipes | Borough Broth

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Summer Stew

It was a hot July day and I had some grass-fed organic lamb neck fillets. I decided that I wanted to slow cook them, and despite the weather, I was sure that a light stew could work. And it totally did! The simple combination of tangy lemon juice, the umami of the bone broth and the succulent lamb fillets meant this was an absolute winner. I decided to add some organic jersey royals and fresh watercress to serve.

Written by
Ros Heathcote

Serves: 2-3
Cooking time: 45 minutes


* indicates optional ingredients

  • 1 splash of fat, ideally beef tallow, if not a good rapeseed oil would work

  • 3 cloves of garlic, minced

  • 1 pouch (324g) organic chicken bone broth
  • 2 lamb neck fillets, cut into approx 2cm cubes

  • 1 large or 2 small organic lemons

  • 8 springs of thyme

  • 8 jersey royal potatoes

  • 1 bunch of watercress to serve

  • pinch of salt (a good sea or pink salt ideally)

  • a generous pinch of ground black pepper


  1. Season the lamb with salt and pepper.
  2. Heat the fat in a large saucepan on a medium-high heat, add the lamb and brown off the edges.
  3. Turn the heat down slightly and add the garlic, bone broth, lemon juice and thyme. Cover and cook on a very low heat for 25 minutes.
  4. Slice the potatoes in half then add to the pan. Cover and cook for a further 20 minutes.
  5. Once ready to serve, add fresh watercress to the stew and stir in for the last couple of minutes so it's slightly wilted. You will not be disappointed!

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