Spring lamb

Taste Delicious Spring Flavours with Sardinian Lamb & Fennel

17 Apr 2018

If you are looking for a tasty treat that is full of spring flavour this April, then use our finest quality lamb to make a delicious meal that the whole family will love. Simply follow the simple and easy steps below using nothing but healthy and nutritious ingredients and you’ll be adding this to your favourites!


  • 1 kg of  lamb (neck fillet or shoulder), cut into 6 cm chunks
  • tbsp plain flour
  • 1 tbsp fennel seeds
  • Pinch of ground saffron
  • 4 tbsp olive oil
  • 1 large onion, finely chopped
  • 4 garlic cloves, finely chopped
  • ½–1 tsp dried red chilli flakes, to taste
  • Orange zest
  • 300ml of dry white wine
  • 300ml/10fl oz lamb stock
  • 2 large tomatoes roughly chopped
  • 2 bay leaves, sprig parsley, sprig rosemary
  • 2 fennel bulbs
  • Lemon juice
  • Salt and freshly ground black pepper


  1. Put the lamb in a large bowl. Season with salt and pepper, then sprinkle over the flour, fennel and saffron and turn over to coat.
  2. Heat a tablespoon of the oil in a large casserole dish and then add the lamb and fry on all sides – making sure to get a deep brown crust.
  3. Remove the lamb from the casserole and set aside. Add a little more oil and fry the onion on a lower heat until soft and translucent. Add the garlic and cook for a further minute or two, then add the chilli flakes and orange zest.
  4. Turn up the heat and pour in the wine. Stir, scraping up any brown bits from the base of the pan. Return the lamb to the casserole, then pour in enough stock to just cover the lamb. Add the tomatoes and 2 bay leaves, sprig parsley, sprig rosemary.
  5. Bring to the boil, then turn down the heat to a low simmer. Cover and cook for an hour.
  6. Meanwhile, prepare the fennel bulbs. Trim the tops, cutting off any fronds and reserving for later. Trim the bare minimum from the bases, then cut each bulb in half length ways. Cut each half into three wedges, also length ways… Heat the remaining olive oil in a large frying pan, then fry the fennel until caramelised round the edges. Set aside.
  7. When the lamb has cooked for an hour, add the fennel. Continue to cook, uncovered, for 20 minutes, until the fennel is very tender and the liquid has reduced down a little further. Taste for seasoning, and add the lemon juice if using.


This slow-cooked lamb dish can be served with couscous or good-quality bread…To serve in the most delicious way possible, remove the orange zest and bay leaves, sprig parsley, sprig rosemary. Stir through the parsley and basil and leave to stand off the heat for 2 minutes.

Finely chop any reserved fennel fronds and sprinkle over the casserole.

Simply serve in large bowls for a truly scrumptious meal.