Irish Stew

A traditional lamb stew made by simmering neck of lamb with root vegetables, homemade stock, and floury potatoes.

Lamb Main Course Stew Traditional Grains And Cereals

Estimated Nutrition

Calories

546.1

kcal / serving

2184.5 kcal total

Carbs

16.3g

per serving

65.2 g total

Fat

33.7g

per serving

134.8 g total

Protein

45.6g

per serving

182.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Meat

Lamb

Scrag end or neck on the bone

NutsSeeds

clove

Garlic

Crushed

piece

Bay Leaf

Large

sprig

Thyme

Large sprig, fresh

pinch

Sea Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

handful

Parsley

Fresh, chopped

Vegetables

piece

Carrot

Roughly chopped for stock

piece

Onion

Large, roughly chopped

stick

Celery

Roughly chopped

piece

Leek

Roughly chopped

150

Carrot

Small chunks or barrel shapes

150

Onion

Baby or pickling onions, peeled

300

Potato

Large floury variety, peeled and diced finely

piece

Spring Onion

Thinly sliced

Method

Remove meat from lamb bones using a sharp knife and chop finely.

Place bones, chopped vegetables, garlic, and herbs in a pot with 4 liters of water.

Simmer for two hours until liquid reduces to 1.2 liters and strain.

Cover lamb meat with cold water, boil, then drain and rinse to remove fat.

Simmer meat in the prepared stock for 30 minutes until tender.

Add small carrots and baby onions to the soup and cook for five minutes.

Add diced potatoes and simmer for 15 minutes to thicken the stew.

Season with salt and pepper and garnish with spring onions and parsley.