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Culinary summit delights: Mountain lamb with vegetables

  • Kieran Creevy
  • February 24, 2023
Credits cover image: Lisa Paarvio

The spicy lamb stew is a tasty camping recipe. But it can also be easily prepared in camp after a major mountain tour. And the best thing is that the white wine you take with you enhances the dish and is wonderful to drink with it - it's best to decant it into a light bottle. Our camping recipe is presented by outdoor chef Kieran Creevy.

From now on, the passionate outdoor chef Kieran Creevy presents his favorite recipes on Sometimes suitable for sports, sometimes as the perfect preparation for your outdoor adventure: With his recipes, you can take your cooking in nature to a new level. The dishes are simple, healthy, and incredibly delicious.

Cutting board and knife - that's all you need
Image credit: Lisa Paarvio / Lisa Paarvio


  • Camping stove and pot
  • Bamboo spatula and spoon
  • small cutting board
  • sharp knife
  • insulated bottle (for the lamb)
  • optional: vegetable peeler for carrots

Ingredients for 2 people

  • 120 g lamb meat, cut into large cubes
  • 2 carrots
  • 2 large or 4 medium potatoes
  • 1 onion
  • 2 cloves of garlic
  • 1 glass of white wine (either take the bottle with you to drink at dinner, or decant into a spill-proof container; and remember: dispose of empty bottle in an environmentally safe manner)
  • 1 tablespoon olive oil (decant into a small, spill-proof bottle).
  • Salt, pepper, and 1 cube vegetable broth (transport all together in a small leak-proof container)
  • Water
  • 1 large porcini mushroom (alternative: herb mushrooms)
  • 2 spring onions
Boletus season is from August to November
Image credit: Lisa Paarvio / Lisa Paarvio

Preparation at home

  1. Season the lamb and store in a well-chilled food bottle (depending on the bottle, the food should stay cold between 4 and 8 hours).
  2. Pack the mushroom in a sturdy container so that it does not get crushed in the backpack.
  3. Transport root vegetables in a silicone dry bag.

Preparation in camp/on the mountain

  1. Peel carrots and cut into thin rings, potatoes into thumb-sized cubes, onion into rings. Peel and chop the garlic.
  2. Light the stove and add olive oil to the pot. Add diced onion and garlic, simmer for 1-2 minutes, then deglaze with white wine.
  3. When this simmers, add the stock cube, ½ tsp salt and 1 tsp pepper.
  4. Add the diced potatoes and carrots and 1 cube of lamb and fill with clear water so that everything is covered.
  5. Reduce heat and simmer until carrots and potatoes are just cooked through.
  6. Add the rest of the meat, slice the mushrooms, add to the pot and simmer until the lamb is cooked through but still juicy.
  7. Taste and add seasoning if needed.
  8. Turn off stove and cover pot. Finely dice scallions for decoration.


Image Credits: All images by Lisa Paarvio. Find more on Instagram at. @lisapaarviophotography.


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