Traditional Irish Lamb Stew Recipe

Lamb shoulder, potatoes and vegetables simmer gently with thyme and bay in this Irish stew. Add the vegetables in stages and give the lamb time to become tender. This adaptation from Bord Bia serves four generously, with metric and UK imperial measurements.

Serves 4 generously

Adapted from Bord Bia. Sources: Bord Bia

Ingredients

• 800g/28.2oz boneless lamb shoulder, 3cm/1.2in pieces

• 300g/10.6oz each onions and carrots, chopped

• 150g/5.3oz leek, sliced

• 200g/7.1oz turnip, chunked

• 800g/28.2oz peeled potatoes, chunked

• 100g/3.5oz cabbage, shredded

• 1 litre/35.2fl oz water, plus more as needed

• A few thyme sprigs; 1 bay leaf

• 10g/0.4oz parsley; salt and black pepper

Method

1. Put lamb, onions, thyme, bay and water in a pot. Simmer gently; skim foam.

2. Partly cover; simmer gently 75 to 105 minutes until lamb starts softening. Top up water if needed.

3. Add carrots, leek and turnip; cook 15 minutes. Add potatoes; cook 25 to 35 minutes until lamb and vegetables are tender.

4. Add cabbage for final 5 minutes. Remove herb stems and bay. Stir in parsley; season.

Recipe notes

All fl oz are UK. Imperial measures approximate.

Useful questions

What cut of lamb does this recipe use?

Use 800g/28.2oz boneless lamb shoulder, cut into 3cm/1.2in pieces.

When should I add the potatoes and cabbage?

Add the potatoes after the carrots, leek and turnip have cooked for 15 minutes. Cook for a further 25 to 35 minutes, until the lamb and vegetables are tender. Add the cabbage for the final 5 minutes.

Adapted from Bord Bia. Read the Bord Bia source recipe.

Part of Newbrook Kitchen Notes from The Granary at Newbrook House, County Mayo, Ireland.

Recipe card