Rich, hearty, and bursting with Mediterranean flavour, our Organic Lamb Moussaka is the ultimate comfort food — a beautiful combination of tender organic lamb mince, layers of roasted aubergine, and a creamy béchamel topping.
Using The Organic Butchery’s Organic Lamb Mince, this dish celebrates traditional Greek cooking with a sustainable twist — high-welfare, grass-fed lamb that’s full of flavour and completely free from additives. Perfect for Sunday family meals, cosy evenings, or for impressing guests with something a little different.

Ingredients (Serves 4–6)

For the lamb layer:

• 500g The Organic Butchery Organic Lamb Mince

• 2 tbsp organic olive oil

• 1 large organic onion, finely diced

• 2 cloves organic garlic, minced

• 1 large organic carrot, grated (optional, for sweetness)

• 400g tin organic chopped tomatoes

• 2 tbsp organic tomato purée

• 1 tsp ground cinnamon

• 1 tsp dried oregano

• ½ tsp ground nutmeg

• 100ml organic red wine (optional, but adds depth)

• Salt and pepper to taste

For the vegetable layer:

• 2 large organic aubergines, sliced into 1cm rounds

• 1 large organic potato, thinly sliced (optional, for structure)

• Olive oil for brushing

For the béchamel sauce:

• 50g organic butter

• 50g organic plain flour

• 500ml organic whole milk

• 1 organic egg yolk

• 50g organic Parmesan or hard cheese, grated

• Pinch of nutmeg, salt & pepper

Method

1. Prepare the vegetables

Preheat your oven to 200°C (180°C fan).
Lay the aubergine slices on a baking tray, brush lightly with olive oil, and roast for around 20 minutes, turning halfway, until soft and golden. Set aside.
If using potatoes, parboil them for 5 minutes, drain, and let cool.

2. Make the lamb sauce

Heat olive oil in a large pan over medium heat. Add the onion and garlic, cooking until soft and fragrant. Add the organic lamb mince and cook until browned.
Stir in the grated carrot (if using), tomato purée, chopped tomatoes, red wine, and all the herbs and spices. Season generously with salt and pepper.
Simmer for 25–30 minutes until the sauce thickens and the flavours develop.

3. Make the béchamel sauce

In a saucepan, melt the butter over low heat. Whisk in the flour and cook for a minute. Slowly add the milk, whisking continuously until smooth and thickened.
Remove from heat, stir in the grated cheese, nutmeg, and seasoning. Once slightly cooled, whisk in the egg yolk for extra creaminess.

4. Assemble the moussaka

Lower the oven to 180°C (160°C fan).
In a large baking dish, layer the potato slices (if using), then half the roasted aubergine.
Add the rich lamb sauce evenly over the top, followed by the remaining aubergine slices.
Pour the béchamel sauce over everything, spreading it evenly. Sprinkle with a little extra cheese if you like a golden crust.

5. Bake

Bake for 40–45 minutes until the top is golden and bubbling. Let rest for 10 minutes before serving — this helps the layers hold beautifully when sliced.

Description

This Organic Lamb Moussaka is a dish that truly brings people together — warming, rich, and deeply satisfying.
Our Organic Lamb Mince, from grass-fed, high-welfare lamb, gives the sauce its distinctive depth of flavour, while the creamy béchamel and roasted aubergine create that iconic moussaka texture and aroma.

Pair it with a crisp green salad and a glass of red wine for a deliciously rustic dinner — a taste of the Mediterranean, made sustainably in your own kitchen.