Lamb stew with aromatic herbs (atadillo spice bunch Salt&More)

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Especially for cold winters. The Atadillo spice bunch of Salt&More gives the stews a special taste of the traditional towns.


  • 1,5 kg of shoulder blade of baby lamb
  • 2 medium onions
  • 4 carrots, 3 turnips, 2 leeks
  • 1 Atadillo spiece bunch
  • 1 celery stick
  • 1 garlic clove



Season the shoulder blade of lamb with salt and pepper, flour the meat and fry it until golden brown with the heat high.

Cut the vegetables and put them in a large heavy stewing pot. Add the meat, the chopped onions, the crushed garlic and the Atadillo spice bunch of Salt&More. Cover with water (one centimeter above the ingredients). Cook over a low heat.

For a juicy stew the ingredients have to be cooked slowly and for a long time (approximately for one hour without covering the pot completely). When the meat falls off the bone the stew is ready to be served.


How to serve

Before serving let the stew rest. You can garnish the stew with some sprigs of rosemary, thyme, etc.

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