Lobsgows Oen

Name: Lobsgows Oen
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6 servings
Cuisine: Welsh
Ingredients: 700g lamb shoulder, diced; 2 large leeks, sliced; 3 carrots, diced; 2 potatoes, diced; 1 swede, diced; 400ml lamb stock; 2 tbsp plain flour; 2 tbsp vegetable oil; 2 sprigs rosemary; Salt and pepper; For cobbler: 225g self-raising flour, 50g cold butter, 100ml milk, 1 egg, 1 tsp mustard powder, 50g Caerphilly cheese grated

Lobsgows (LOB-sgows)

Welsh Lamb Cobbler

⏱ Prep Time 30 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 478 kcal

A rich lamb and root vegetable stew topped with golden scone-like cobbler dumplings, baked until puffed and golden.

Nutrition & Info

Protein 28.0g

Carbs 42.0g

Fat 22.0g

Protein Carbs Fat

Dietary

nut-free

Allergen Warnings

⚠ gluten ⚠ dairy ⚠ eggs

Equipment Needed

casserole dish mixing bowl baking sheet

Presentation Guide

Vessel: cast iron casserole dish

Garnishes: rosemary sprig

Accompaniments: steamed greens, crusty bread

Ingredients

700g lamb shoulder, diced
2 large leeks, sliced
3 carrots, diced
2 potatoes, diced
1 swede, diced
400ml lamb stock
2 tbsp plain flour
2 tbsp vegetable oil
2 sprigs rosemary
Salt and pepper
For cobbler: 225g self-raising flour, 50g cold butter, 100ml milk, 1 egg, 1 tsp mustard powder, 50g Caerphilly cheese grated

Instructions

1
Brown lamb in oil in a casserole dish. Remove and set aside.
2
Fry leeks, carrots, swede, and potatoes for 5 min. Stir in flour, cook 1 min.
3
Return lamb, add stock and rosemary. Bring to a simmer, cover, and cook for 1 hour until lamb is tender.
4
Make cobbler: rub butter into flour, stir in mustard and cheese. Add milk and egg to form a soft dough.
5
Remove casserole lid, check seasoning. Drop spoonfuls of cobbler dough on top of the stew.
6
Bake uncovered at 200C (400F) for 25 min until the cobbler topping is risen and golden.

💡

Did You Know?

Lobsgows is the Welsh name for a thick stew, derived from the same root as the English "lobscouse" and Scandinavian "lapskaus."

Chef's Notes

Equipment Tips

casserole dish
mixing bowl
baking sheet

Garnishing

rosemary sprig

Accompaniments

steamed greens, crusty bread

The Story Behind Lobsgows Oen

Welsh stews enriched with root vegetables and topped with dumplings or cobblers have been the backbone of family cooking in Wales for generations. Lamb, the most abundant meat in Wales, forms the base of countless variations. The cobbler topping transforms a simple stew into a complete, satisfying meal.

🕐 Traditionally enjoyed winter dinner 📜 Origins: 19th century

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