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Ancient Roman Lamb Stew

This Roman Stew from Apicius is a hearty lamb and legume dish, once a meal that could have graced a legionary camp after a long march, it combines tender lamb, lentils, and chickpeas simmered with garum, cumin, and long pepper. The result is both comforting and foreign to modern taste, offering a unique glimpse into how Rome’s soldiers ate and sustained themselves on campaign.
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Prep Time 15 minutes
Cook Time 3 hours

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IngredientsMethodVideoNotes

Ingredients
  

  • 2 lbs lamb shoulder bone in, cut into chunks
  • 2 tbsp olive oil
  • 2 tsp cumin
  • 1 tsp long pepper or black pepper if unavailable
  • 8 cups water
  • 2 cups lentils rinsed
  • 2 tbsp fish sauce as substitute for garum
  • Salt to taste
  • Pinch of asafoetida or garlic powder substitute
  • 1 can chickpeas drained and rinsed
  • 2 tbsp chopped parsley for garnish
  • Bread for serving

Instructions
 

  1. Heat olive oil in a large pot and brown the lamb shoulder chunks.
  2. Add cumin and long pepper, stirring until fragrant.
  3. Pour in water, cover, and simmer gently for 2–3 hours until the lamb is tender.
  4. Add lentils, fish sauce, salt, and asafoetida. Simmer until the lentils soften.
  5. Stir in chickpeas and cook for another 10 minutes.
  6. Serve hot with bread for dipping.

Video

Notes

  • Long Pepper vs. Black Pepper: Long pepper is hotter and more complex than black peppercorns, but if you cannot find it, black pepper works as a substitute.
 
  • Garum Substitute: Modern fish sauce is an excellent replacement for Roman garum. Start small, as it’s very strong, and adjust to taste.
 
  • Asafoetida Caution: A traditional substitute for silphium (laser), asafoetida adds a unique flavor. Use sparingly, and avoid during pregnancy; garlic powder is a safe alternative.