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Lamb Pie

A baked lamb pie made with lamb, salt, pepper, jelly gravy, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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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

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

  2. Season the lamb lightly with salt and pepper.

Assemble and bake

  1. Place the lamb in a pie dish and add ½ cup of jelly gravy.

  2. Add 2 teaspoons of water before baking.

  3. Bake until cooked, 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

Lamb
Provides the meat that becomes tender and rich as it cooks in the pie.
Jelly gravy
Adds moisture and flavour, keeping the lamb from drying out in the oven.

“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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