I loved traveling with the royal family and Sandringham at Christmas and New Year was one of my favorite times. "Shooting lunches" were really important and that meant preparing delicious comfort food lunches for the royals and their guests.

In this video I share the simple rustic dish that tastes delicious and is so easy to make.

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The recipe
Serves 4

12 lb boneless leg of lamb, cut into 1 inch pieces
1/4 cup vegetable oil
4 large carrots, peeled and cut into 1 inch chunks
2 large onions, peeled, halved and sliced
3 large parsnips, peeled and cut into 1 inch chunks
1 rutabaga (swede) peeled and cut into cubes
2 sprigs fresh thyme
2 cups (about 10) small gold potatoes, cut in half
2 quarts lamb broth (or chicken or beef broth)
salt and pepper to taste
1/4 cup fresh chopped parsley

Add the oil to a large pot and heat until smoking. Carefully add the lamb and stir until brown. (drain off the fat optional)
Add the vegetables and stir (don't add the potatoes until half way through cooking)
Add the thyme and broth, cover with a lid and simmer for 1 hour or until the meat is tender. Season with salt and pepper and serve.
Garnish with the chopped parsley.


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