Lamb, Leek & Laverbread Casserole

Although now enjoying a rather active retirement, I originally submitted this recipe to A Travel Guide To Cooking For A Good Cause, which was a recipebook to raise money for Velindre Hospital, Wales. At the time , together with my husband Ken, we owned the youth hostal Pen-y-Cwm, situated in the beautiful countryside of Haverfordwest, Pembrokeshire. Pen-y-Cwm was awarded 'Best off the Beaten Track' by the Red Book - Eat Well In Wales and featured several times on the BBC Holiday Program.

Category:  Main Course  - 


For 6 people


  • 1 kg (Welsh) lamb cubed – leg meat is good
  • 1 small onion, sliced
  • 2 leeks, sliced
  • 200 g laverbread, fresh or canned
  • 3 bay leaves
  • 1 bouquet garni
  • 200 ml white wine
  • 400 ml lamb stock
  • 200 ml single cream
  • salt & pepper

Lamb, Leek & Laverbread Casserole Directions

  1. Preheat the oven to 180 degrees C
  2. 1. Toss the lamb in seasoned flour then brown lightly in a small amount of olive oil. Set aside in an ovenproof casserole dish.
  3. 2. Soften the onion and then return the lamb to the pan together with the leeks, bay leaves, bouquet garni, wine and stock.
  4. 3. Bring to the boil and transfer to the casserole. Place into the pre-heated oven for 1 hour.
  5. 4. Remove and stir in the laverbread, return to the oven for a further 30 minutes.
  6. Add the cream and season before serving
  8. If unable to source fresh Laverbread, we like to use Parsons (