Chanfana Lamb -

READY IN: 3hrs 20mins
Recipe by Catherine Robson

From SBS

Top Review by Syrinx

I had high hopes of this recipe, because it is an extremely expensive dish (at least, in the UK) and I very much wanted it to be worthwhile. The smell as it cooked all afternoon was divine. With great anticipation, we served it up (with green beans) - and it was fantastic! Well worth the wait, and the cost. My husband says it is the tastiest way of cooking lamb that he has ever eaten. I reckon you could easily serve 9 with this quantity (I made a 2/3 recipe for four, and it would have served six). And we didn't need as much wine as indicated. By the way, I looked up "chanfana" and found that it is a traditional Portuguese lamb or goat stew. A very good recipe. Reviewed for Pick A Chef, Fall 2007.

Ingredients Nutrition


  1. In a large heavy pot or casseole dish place some onion & 1/4 garlic & a layer of lamb pieces.
  2. sprinkle with rock salt, white pepper, torn bay leaf & sweet paprika.
  3. repeat until lamb is all used.
  4. Pour over red wine to cover lamb.
  5. Cover pot & marinate for at least 4 hours.
  7. When ready to cook you may need to top up wine as the meat will soak up some during the process.
  8. pour over the olice oil & place the bunch of parcely on top.
  9. cover with a tight lid or foil.
  10. Pre heat oven to 200c.
  11. Cook for 45 minutes( or until you can smell the aroma).
  12. Then reduce to 180c & cook for 2.25hrs.

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