Irish lamb stew

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You can’t beat Irish lamb for depth of flavour and texture. A lamb stew is such an easy thing to make – you can leave it overnight and it tastes even better the next day.

Serves 4 (doubles or halves easily).


Olive or vegetable oil
459g  lamb pieces (get your butcher to cut it for you)
2 carrots, cut into rough chunks
1 medium onion, sliced
1 bay leaf
Leaves of 2 sprigs of thyme
1 pint of chicken or vegetable stock (made from a cube)
Parsley, a small handful, chopped
4 medium potatoes, peeled and cut into slices(Roosters are good as they hold their shape)
Black pepper


1. Fry the lamb pieces in the oil in batches until they are brown. Put them aside on a plate. Fry the onion with the bay leaf and carrot over low heat until the carrots have taken on some colour. Add a grinding of black pepper. Return the lamb to the pan with the thyme leaves.

2. Add the stock and cook with the lid on until the meat is almost done (you should be able to pierce it with a fork but it shouldn’t be falling apart). Add the potatoes and cook until the potatoes are fork-soft but not collapsing. Stir in the parsley and serve immediately or leave it to go cold, keep it covered in the fridge and reheat the next day.

Recipe note: We have not added salt because there is salt in the stock cube but please adjust to your taste or add salt if you are using your own freshly made stock.

You can add a handful or two of pearl barley with the stock if you wish. Top up with water if it needs it as the pearl barley may absorb the stock, so keep an eye on it.



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