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lamb cobbler in an oven dish

Lamb Cobbler

Cowbridge Kitchen

This Lamb Cobbler is basically a variation of a Lamb Casserole, you can look at this as two separate dishes in one.

If you leave the topping off this then you have a tasty Lamb Stew, but traditionally this cobbler is topped with Scones and dates right back to 1859.

Todays modern version of the Lamb Cobbler is mostly topped with Suet pastry and makes a great winter warmer meal for the whole family, after all this dish was most probably created as a budget meal in the poor houses of England, much like a Shepherd's Pie.


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This takes about 1hr 45 minutes to make
20 mins Prep time
1 hr 25 mins Cooking time
Cooking timer Time
Nutritional Facts
This is based on a 1/4
1 serving

Calories: 963
Protein: 45g
Fat: 60g
Carbohydrates: 59g
Fiber: 5g
Sugar: 9g
Nutritional information Nutrition
This recipe will serve upto 4 people Table for Two Servings
Tricky : This recipe is not to tough
Anybody can have a go at this recipe, but you need some experience to make this.
Chefs hat Difficulty
▼ Other recipes in this category
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  • Beef Stew & Dumplings
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  • Related Video
    Video may vary from this recipe

    How to make a Lamb Cobbler

    lamb cobbler

    A cobbler is a variation of the common Pie or Pye.The Lamb Cobbler dates back to 1859 where a stew type filling was often topped with scones.

    In the UK the Lamb or meat cobbler became popular as a dish topped with suet pastry, but the Southern American states claim its origins date back to 1830 ?

    You can top a Cobbler with Crisps, Pastry, Scones or more traditionally, Suet Dumplings as in this recipe.


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    serving tray Cuisine:British
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    ingredients

    For the Cobbler Topping
    200 g Self Raising Flour
    100 g of Suet
    1 Pinch of Salt
    150 ml of Cold Water

    For the Lamb
    400 g Minced Lamb
    1 Onion (Diced)
    2 Large Carrots (Diced)
    1/2 Tin Chopped Tomatoes
    2 Lamb Stock Cubes
    1 tablespoon of Thyme
    2 Bay Leafs
    1/2 Litre of Lamb Stock
    50 ml Olive Oil
    50 g Flour
    Salt & Pepper for Seasoning.

    Cooking Instructions

      For the Dumplings
    1. Sieve the flour into a mixing bowl.
    2. Add the Suet and the Salt.
    3. Mix in the Water with a fork until you have a soft dough.
    4. Turn out onto a board and knead for a few mins.
    5. Roll the Dough into a rectangular shape , about 1 cm thick
    6. Using a 1.5 inch fluted pastry cutter , cut out about 16 of the suet dumpling rounds.


    7. For the Lamb Stew
    8. Heat the fat in a Cast Iron Cooking Pot.
    9. Fry off the diced Onion and Carrots for 5 minutes.
    10. Add the Thyme to the pot and continue cooking until the onions and carrots are soft.
    11. Add the Minced Lamb to the pot and combine with the veg. Cover and cook until the meat is no longer pink (12 - 15 minutes)
    12. Make up 500 ml ( 1 Litre ) of lamb stock , using the 2 stock cubes.
    13. Remove the lid and sprinkle the flour over the meat , then mix in the stock with a wooden spoon.
    14. Add the chopped tomatoes and the Lamb Stock to the Pot.
    15. Throw in the Bay Leaves
    16. Mix together and bring to the boil then simmer for 25 minutes so that the juice thickens.
    17. Season with Salt & Pepper.
    18. Transfer the lamb mixture into an oven dish so that it is 3/4 full.
    19. You can then place the 16 or so suet dumplings on top of the mixture.
    20. Bake in a preheated oven @ 180 c for about 20 - 30 minutes.
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    Tips -
    Other ideas:
    ''This Lamb Cobbler would also make a great lamb Hot-Pot, just replace the suet topping with sliced potatoes...''
    ''Instead of deviding the suet into rounds why not just use a one piece suet pastry top and score it with a knife through the center...''