Lamb bredie

Lamb bredie

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  • 6
  • Easy
  • 15 minutes
  • 3 hours

Cooked in a bredie stew, this succulent leg of lamb is pull-apart tender. Serve spooned over creamy mash with plenty of sauce.


  • ⅓ cup extra virgin olive oil
  • 1 x 1.5 kg leg of lamb, (we used Woolworths’ frozen leg of lamb, thawed)
  • 2 T Woolworths lamb rub
  • 5 baby onions, halved
  • 1 stick celery, diced
  • 2 large carrots, peeled and diced
  • 4 cloves garlic
  • 1 sprig rosemary
  • 1 sprig thyme
  • a few sage leaves
  • 8 large tomatoes, roughly chopped
  • 1 x 400g tin red kidney beans, drained
  • 1 litre chicken stock
  • 200 g green beans, trimmed
  • 100 g tomato paste
  • 1 T brown sugar
  • sea salt and freshly ground black pepper, to taste
  • 600 g Woolworths ultimate mashed potatoes, for serving

Cooking Instructions

1. Heat the olive oil in a large ovenproof saucepan. Rub the lamb with the lamb rub and brown until caramelised all over.

2. Remove from the pan and set aside. Using the same pan, sweat the onions, celery, carrots and garlic for 5 minutes or until softened and slightly caramelised. Stir in the herbs, tomatoes, beans, tomato paste, stock, sugar, salt and pepper.

3. Return the lamb to the pan and cover. Preheat the oven to 200°C. Place the lamb in the oven and roast for 2½ hours, or until the meat is tender and falls apart easily.

4. Uncover and baste the lamb with the pan juices and return to the oven, uncovered. Add the green beans and adjust the seasoning if necessary. Roast for a further 30 minutes, remove the lamb from the oven and tear into chunks using a fork. Serve hot with the mashed potatoes.

Find more lamb recipes here. 

Photograph: Jan Ras
Videography: Barry de Villiers
Food assistant: Thandiwe Mamacos

Khanya Mzongwana Recipe by: Khanya Mzongwana
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If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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