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Dessert

Lamb Pie

A pie made with lamb, pepper, coarse sea salt, jelly gravy, and water, baked in a crust.

From an old cookbook · modernised transcription
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Why it works: Lamb and pepper are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 3,165 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Lamb Pie

Ingredients

Directions

Prepare the lamb

  1. Remove the bone from the lamb, leaving the gristles.

  2. Season the lamb lightly with pepper and coarse sea salt.

  3. Add a small quantity of jelly gravy to the lamb.

Bake and serve

  1. Place the lamb in a pie crust and add 2 tablespoons of water before baking.

  2. Bake until cooked through, then let the pie cool before cutting.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lamb + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together3,165 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Loin, neck, or breast of lamb
Provides the meat that becomes the filling, cooking tender as it bakes.
Jelly gravy
Adds moisture and flavour to the lamb as the pie bakes.

The step that matters

Let the pie cool before cutting. Cooling lets the juices and gravy thicken and settle, so the filling holds its shape when sliced rather than running out.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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