The most wonderful combination of leg of lamb and hearty vegetables in a rich sauce and topped with thinly sliced potatoes. You could swap in beef with this recipe as well.

Photography by Adam Milliron Food + Styling by Ana Kelly

Pure Bred Lamb is a partnership between farmer Keith Martin and renowned chef Thomas Keller to raise lambs in harmony with nature. We visited Martin at the beautiful Elysian Fields Farm located in Southwestern Pennsylvania, one of 22 individually family-owned and -operated farms to see what makes his operation different from other farms.

“I don’t see a difference between the lamb I raise on my farm and the meat you take home,” says Martin. “It’s all part of the same continuum; it’s all one thing, holistic. In order for the lamb you buy to be the best it can be, it has to be properly cared for while it’s alive. The entire life of the animal is paramount.”

Martin and Keller believe that when people know where their food comes from they will develop a connection to the farmers, a respect for the animals, and a respect for nature that translates to the quality of the food on the table.

Serves 8

1. Preheat oven to 375F.
2. In a Dutch oven, heat oil over medium to high heat.
3. Add lamb and sear until brown. Add onion, nutmeg, and allspice, and cook until tender.
4. Add beef broth and cornstarch slurry to Dutch oven and boil until thickened. Add carrots, chopped herbs, and salt and pepper.
5. Spoon stew into a greased 13-inch x 9-inch oval baking dish.
6. Shingle slices of potato over dish to cover; pour melted butter on top of potatoes. Season with salt and pepper to taste.
7. Bake for 1 to 1 1⁄2 hours until everything is cooked though and potatoes are golden brown.
8. Enjoy!