Recipe Canned lamb stew

Tinned meat means you'll always have a supply of tasty ready-made meals in your cupboards. Visiting unexpectedly? Quick, get out your lamb shoulder with aromatic herbs and surprise her!

Daube d'agneau en conserve
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Number of persons: 4-6 servings
  • 1.5 kg boneless shoulder of lamb, cut into 4 cm cubes
  • 200 g bacon
  • 4 medium carrots
  • 2 onions
  • 2 cloves garlic
  • Savourings (sage, parsley, bay leaf, thyme, salt, pepper)
  • 50 cl white wine
  • 10 cl olive oil
  • 100 g pitted green olives

Recommended products

We recommend: Jars Le Parfait Super > Jar - 0,25 l (Diameter : 70)


  • Prepare the marinade for the shoulder of lamb: place the pieces of meat, peeled and chopped onions, aromatic herbs (chop the parsley and sage), olive oil and white wine in a large shallow dish. Season with salt and pepper, cover with cling film and leave to marinate overnight (around ten hours).
  • Remove and drain the meat. In a casserole dish, fry the lardons in a little olive oil, then add the pieces of lamb. Brown on all sides.
  • Peel and crush the garlic and strain the marinade. Start cooking the lamb in a casserole dish, adding the sliced carrots and olives. Cover and simmer over a very low heat for 1? hours.
  • Immediately place your cooked dish in the Le Parfait Super or Familia Wiss terrines, up to 2 cm from the rim. Close and heat immediately for 1h30 at 100°C.

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