Firepit Lamb Stew with Root Vegetables and Ale

This is winter comfort done the warrior’s way — slow-cooked, earthy, and born from the fire. Each ingredient speaks of endurance: lamb for strength, root vegetables for grounding, and ale for warmth. Together, they create a meal that restores what the cold and effort take away.

Ingredients

• 600g lamb shoulder, cubed
• 2 carrots, chopped
• 2 parsnips, chopped
• 1 onion, diced
• 2 cloves garlic, crushed
• 500ml dark ale
• 300ml stock (beef or vegetable)
• 1 tbsp tomato purée
• 1 sprig rosemary
• Salt + pepper to taste
• 1 tbsp oil or rendered fat

Method

1. Build a stable fire and let it burn to glowing coals. Set a cast iron pot directly on a trivet or stones.
2. Brown the lamb in oil or fat until caramelised. Remove and set aside.
3. Sauté onions, garlic, and tomato purée in the same pot until fragrant.
4. Add the ale, scraping the base to lift the flavours, then pour in stock and vegetables. Return the lamb and add rosemary.
5. Cover and cook low and slow for 2–3 hours, feeding the fire occasionally. The stew is ready when the lamb falls apart and the sauce thickens naturally.

Pro Tip

Rest the pot off the heat for 10 minutes before serving. The flavours settle and deepen, mirroring the calm that follows hard training in the cold.

Pictured product is the Spun Iron Cauldron and Stand by our esteemed partner, Netherton foundry. Check out our full collection here!

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