lamb cobbler in a white rustic bowl, topped with baked dumpling topping

Lamb Cobbler Recipe

Name: Lamb Cobbler Recipe
Prep time: 20 min
Cook time: 85 min
Total time: 105 min
Yield: 4
Cuisine: British
Ingredients: 200 g Self Raising Flour; 100 g of Suet; 1 Pinch of Salt; 150 ml of Cold Water; 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.

Cowbridge Kitchen

About This Recipe

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. ...

History of the Lamb Cobbler
The history of lamb cobbler reflects the evolution of culinary traditions and regional flavours.

This dish, which combines tender lamb with a rich, savoury sauce and is topped with a light, fluffy biscuit crust, has its roots in British cuisine, where it emerged as a hearty meal designed to feed families during the colder months.

The concept of cobbler itself can be traced back to the 19th century, when home cooks sought to create comforting dishes using readily available ingredients. Lamb, being a staple in many rural areas, was often paired with seasonal vegetables and herbs, resulting in a dish that was both nourishing and satisfying.

Over time, variations of lamb cobbler began to appear, influenced by local ingredients and cooking methods, leading to unique interpretations across different regions.

Today, lamb cobbler is celebrated not only for its rich flavours but also for its ability to bring people together around the dining table, embodying the warmth and comfort of home-cooked meals.

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Serves: Four

Tricky

Cook in: 1hr 25m

Prep: 20 min

Equipment:
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What is a Lamb Cobbler

lamb cobbler with a suet dumpling top in a rustic dutch oven

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.

How to make a Lamb Cobbler

Cuisine:British

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Ingredients Nutrition Cost

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.

Egg freeNut free

Nutrition:
This is based on a 1/4 Cobbler
1 serving

Calories: 963High
Protein: 45g
Fat: 60g
Carbohydrates: 59g
Fiber: 5g
Sugar: 9g High

High caloriesHigh Carbs.High Fat

Cost to make:
£8.52 / $10.78 (Est.)

*Prices may vary.

Cooking Instructions

For the Dumplings

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

For the Lamb Stew

Heat the fat in a Cast Iron Cooking Pot.
Fry off the diced Onion and Carrots for 5 minutes.
Add the Thyme to the pot and continue cooking until the onions and carrots are soft.
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)
Make up 500 ml ( 1 Litre ) of lamb stock , using the 2 stock cubes.
Remove the lid and sprinkle the flour over the meat , then mix in the stock with a wooden spoon.
Add the chopped tomatoes and the Lamb Stock to the Pot.

Throw in the Bay Leaves
Mix together and bring to the boil then simmer for 25 minutes so that the juice thickens.
Season with Salt & Pepper.
Transfer the lamb mixture into an oven dish so that it is 3/4 full.
You can then place the 16 or so suet dumplings on top of the mixture.
Bake in a preheated oven @ 180 c for about 20 - 30 minutes.