Rustic Bronze Age Lamb Recipe: A Diabetic-Friendly Delight

A hearty feast of lamb and roots inspired by Bronze Age Britain. Slow-roasted for warmth, strength, and balance.

📜 Cost: approx. £9.00 – serves 2 generously
🌱 Dietary Notes: Contains meat; gluten-free; diabetic-friendly (low glycemic impact with honey optional)
🍴 Setting: Ideal for House Terra or the Hearthrest kitchens of Emberhelm

Ingredients:

2 lamb neck slices (bone-in or boneless)

2 large carrots, chopped

1 large parsnip or swede, cubed

1 red onion, quartered

2–3 small potatoes, halved

1 tbsp honey (optional for diabetics, or substitute with erythritol/monk fruit)

2 tbsp oil (rapeseed or olive)

2 sprigs fresh rosemary or thyme

½ tsp coarse sea salt

Black pepper to taste

Optional: splash of stock or water for braising

Method:

Prepare the fire (or oven):
Preheat oven to 180°C (fan) / 200°C / gas mark 6. If cooking over a firepit, get embers glowing steadily.

Sear the lamb:
In a cast-iron pan or heavy skillet, sear neck slices on high heat with a splash of oil until browned on both sides (~2–3 mins each).

Assemble the roots:
In a roasting tray, toss chopped vegetables with oil, herbs, salt, and a drizzle of honey (or sweetener). Spread in a single layer.

Add lamb & roast:
Nestle the lamb among the vegetables. Add a splash of water or stock to keep it moist. Cover loosely with foil.

Roast in the hearth (or oven):
Roast covered for 1 hour. Remove foil, baste with pan juices, then roast uncovered for another 20–30 mins until browned and tender.

Serve with:
Crusty barley flatbread, pickled roots, or a handful of wild greens.

Historical Insight:
In Bronze Age Britain, neck cuts were favoured for slow roasting near the fire – tough, flavourful, and nourishing. Root vegetables like parsnip, swede, and onion were common near settlements, roasted in clay ovens or embers. Honey added rare sweetness and symbolised prosperity.

Health Notes:

Rich in protein and iron

Root veg provide fibre, vitamin C, and potassium

Slow cooking softens connective tissue, making it easier to digest

Possible Substitutes:

Lamb: beef shin, pork neck, or plant-based roast (e.g., seitan)

Veg: beetroot, celeriac, or turnips

Honey: maple syrup or date molasses for vegan option

✅ Diabetic-Friendly: Yes, especially if honey is reduced or replaced with low-glycemic sweetener
✅ Gluten-Free: Yes, provided stock & honey are checked

Freezer safe

If you recreate this recipe, tag #StormborneLore so I can see your version.