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The Ultimate Irish Lamb Stew

This is as traditional as it gets. It’s a simple marriage of lamb, potatoes, carrots and onions. The trick is to slow-cook and let all the ingredients get to know each other. You can add celery or leave it out. It tastes even better the next day and freezes brilliantly, so why not make double?

1lb cubed lamb meat. (Neck fillet is great here)

1 large sliced onion

1lb potatoes, peeled and sliced

1 carrot, peeled and sliced

2 cups of beef stock

Salt and pepper to taste

Preheat the oven to 325 degrees F (165 degrees C).

Layer the lamb meat, onion, potatoes, carrot and celery in an oven proof pot or casserole dish. Season each layer with salt and pepper as you go. Pour in the beef stock and cover tightly.

Bake for 1 1/2 to 2 hours in the preheated oven, until vegetables and meat are very tender. Divide into bowls. Some people add parsley at the end.

 

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