Lambagryta (faroese Lamb Stew)

Lambagryta, also known as Faroese Lamb Stew, is a traditional dish from the Faroe Islands, featuring tender lamb, root vegetables, and savory broth. This hearty stew is perfect for warming up on a cold day and is a staple in Faroese cuisine.

Gluten Free Dairy Free Main Course Faroese Lamb Stew Faroese Cuisine Root Vegetables
Lambagryta (faroese Lamb Stew)

Ingredients

  • 2 lbs lamb shoulder, cut into chunks
  • 2 onions, chopped
  • 3 carrots, sliced
  • 3 potatoes, diced
  • 2 turnips, diced
  • 4 cups beef or lamb broth
  • 2 bay leaves
  • Salt and pepper to taste

Instructions

  1. In a large pot, brown the lamb chunks over medium heat.
  2. Add the chopped onions and cook until softened.
  3. Add the sliced carrots, diced potatoes, and turnips to the pot.
  4. Pour in the beef or lamb broth and add the bay leaves.
  5. Season with salt and pepper, then bring the stew to a simmer.
  6. Cover and cook for 1.5 to 2 hours, or until the lamb is tender and the vegetables are cooked through.
  7. Adjust the seasoning if needed, then serve the Lambagryta hot.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
20g
Fat
18g

Supplies

Large pot Spatula Cutting board Knife Ladle

Tools

Potato peeler Measuring cups and spoons

Serving suggestions

Serve the Lambagryta with crusty bread or boiled potatoes for a complete meal.

Tips & tricks

For extra flavor, you can add a splash of red wine or a spoonful of lingonberry jam to the stew.

Cost

$20