Skip to content
LoginRegister
WhatToEat.Today

Recipes with lamb or chicken stock

3 recipes that use lamb or chicken stock, with photos, step-by-step instructions and cook times. The quickest, Agnello cacio e ova, takes 95 minutes. It is most often cooked with onion, carrot and thyme.

Run out of lamb or chicken stock? Vegetable stock, same amount.

Got a few things in the fridge? Search by everything you have

Agnello cacio e ovaLamb with egg and pecorino

In the mountain villages of Abruzzo and Molise, where sheep farming shapes the whole calendar, Easter lunch means lamb stewed slowly with garlic, rosemary and white wine and finished "cacio e ova", with eggs beaten with pecorino stirred in at the end so they set into a creamy, golden sauce. It is rich and comforting and symbolic: lamb and eggs for spring and new life. Alcohol is used here: you can replace the wine with stock and a squeeze of lemon. Chef's tip: take the pan off the heat before adding the eggs and stir constantly; the heat of the lamb thickens them without scrambling.

95 minItalianMeatGluten free
by KrazyBadal 0 views

Irish stew

Irish stew, stobhach Gaelach, is the plain and honest pot of the Irish countryside, still made in farmhouse kitchens from Kerry to Donegal and served in Dublin pubs on St Patrick's Day. Lamb on the bone simmers slowly with onions, carrots and two kinds of potato: waxy ones that hold their shape and floury ones that melt and thicken the broth naturally, so no flour is needed. Thyme and parsley are the only seasoning. Chef's tip: use lamb neck or shoulder on the bone; the bones give body to the broth that lean leg never will.

145 minIrishMeatGluten free
by KrazyBadal 0 views

Lancashire hotpot

Lancashire hotpot was the slow supper of the cotton-mill towns of north-west England, left in a low oven while families worked long shifts, and it is still served in pubs and homes around Bolton and Preston with pickled red cabbage on the side. Chunks of lamb neck and lots of onion cook slowly in stock beneath overlapping slices of potato that turn golden and crisp on top and soft underneath. Chef's tip: brush the top layer with melted butter and take the lid off for the last 40 minutes; that is how the potatoes crisp.

180 minBritishMeat
by KrazyBadal 0 views

Goes well with lamb or chicken stock