Viking Lamb Stew with Herbs: Hearty Longhouse Cooking

One pot, one fire, and time - the kitchen of the North needed nothing more. This lamb stew may be the most honest dish of the Viking age: meat from the farm, root vegetables from the garden, and a handful of fresh herbs stirred in just before serving. From our cookbook Viking Feast, translated for the modern kitchen.

Ingredients

• 1 ¾ lbs lamb, cubed (800 g)
• 4 carrots
• 3 potatoes
• 2 onions
• 1 leek
• 1 bunch parsley & thyme
• 6 cups broth (1.5 liters)

Instructions

1. Brown the lamb cubes in a large pot.
2. Add onions and leek, sauté briefly.
3. Dice carrots and potatoes, add to the pot.
4. Pour in the broth and simmer gently for 1.5 to 2 hours.
5. Stir in the fresh herbs before serving.

Fun fact: Lamb was a festive dish - sheep provided the Vikings not only with food but with wool for their clothing.

The Skald’s Tip

This stew tastes even better on day two - Viking cauldrons rarely went fully empty anyway. Serve with barley flatbread for dipping. And if you want the full feast-in-one-pot experience, try our big Viking cauldron stew.