Entrée: Ireland – Traditional Irish Lamb Stew

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 40 min

Total 2 hrs

Ingredients

2 1 / 2–3 1 / 4 lb / 1.2–1.5 kg lamb stew meat (neck or shoulder), cut into chunks
4–6 medium potatoes, peeled and halved
2 large onions, thickly sliced
2 carrots, cut into large pieces (optional)
2–3 sprigs fresh thyme or 1 tsp dried thyme
1–2 bay leaves
5–6 1 / 4 cups / 1.2–1.5 L lamb or beef stock (enough to cover)
2 tbsp (30 ml) vegetable oil or dripping
Salt to taste
Freshly ground black pepper to taste
Fresh parsley, chopped (for garnish)

Instructions

1. Pat lamb dry, season with salt and pepper. Brown in oil in a large pot in batches until well colored; remove and set aside.
2. In the same pot, add onions (and carrots if using) and cook until softened and starting to color.
3. Return lamb to the pot, add thyme, bay leaves, and enough stock to nearly cover the meat; bring to a gentle simmer.
4. Skim any foam, cover and simmer gently for about 1–1½ hours until lamb is nearly tender.
5. Add potatoes, adjust seasoning, and continue simmering uncovered for 30–40 minutes until potatoes and meat are tender and stew has thickened slightly.
6. Remove bay and thyme sprigs, sprinkle with chopped parsley and serve hot.

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