Mom's Lamb Casserole

READY IN: 1hr 15mins
Recipe by Marychef

My Mom always used to make this when I was a kid and it makes my mouth water just thinking about it! This is a traditional British casserole - cheap, hearty and tastes FAB! It also freezes well

Top Review by BarbryT

This was a challenge, solely because if one asks for neck chops at the market I used, one gets neck bones. Great for making stock but not so great for braising. They took 3 times longer (at least) than the recipe suggests, to get at all tender. However, the casserole at the end, after getting the meat off the bones, is quite tasty. I have come to the conslusion that in the U.S. what we need to get are shoulder chops. I shall try again with those, because the casserole is distinctly comfort-foodish. Thanks for posting this. ............I am back to add another star. I ate a serving (reheated in the microwave) for lunch at work. Without the issue of the meat, this is delicious!

Ingredients Nutrition


  1. Preheat oven to 180 degrees.
  2. Heat a frying pan with a teaspoon of oil, add your lamb chops,.
  3. Brown for about a minute on each side then take them out and put in a deep casserole dish.
  4. Add the veg and barley to the casserole dish.
  5. Prepare the lamb stock, stir the mint sauce in to it and add to the casserole, making sure the liquid covers the meat and vegetables.
  6. Cook in the oven for about an hour or hour and a half until the veg is tender and the meat is falling off the bone. Serve with crusty bread.

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