Lamb Cassoulet

Lamb Cassoulet

Serves 4


  • 2 tbsp olive oil

  • 500g Scotch Lamb neck fillet, cubed

  • 1 large onion, chopped

  • 1 celery stalk, chopped

  • 2 garlic cloves, chopped

  • 2 rosemary sprigs

  • 400g can chopped tomatoes

  • 2 x 400g cans canellini beans, drained and rinsed

  • 400ml hot lamb stock

  • 25g fresh white breadcrumbs

  • 2 tbsp chopped fresh parsley

  • Mixed salad leaves

Cooking Method

  1. Heat the oven to 180C, gas mark 4. Heat one tablespoon of the oil in a large ovenproof casserole pan and cook the lamb, onion and celery over a high heat for 5 minutes or so until nicely browned.
  2. Stir in the garlic and rosemary and cook for a minute more.
  3. Add the tomatoes, beans and stock and bring to the boil.
  4. Cover and simmer for 11/2 hours until the lamb is very tender.
  5. Meanwhile, mix together the breadcrumbs, parsley and remaining tablespoon of olive oil. Sprinkle over the top of the casserole and return to the oven, uncovered for 15 minutes or so until the top is crunchy and golden.

Serving suggestions

Serve with a crunchy green salad.

Where can I buy Scotch Beef, Scotch Lamb and Specially Selected Pork?

Scotch Beef, Scotch Lamb PGI and Specially Selected Pork are available at most supermarkets, usually at the butcher counter. Just ask the counter staff if you’re not sure.

You can also buy Scotch Beef PGI, Scotch Lamb PGI and Specially Selected Pork at independent butchers.

Find your nearest at our sister site below.

Scotch Butchers Club

If you’re not in the mood for cooking, Scotch Beef PGI is also served at many quality restaurants. Find one near you at our sister site below.

Scotch Beef Club

Where else to buy:

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