Irish Stew

Method

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1. Trim the worst of the fat from the lamb but leave the bones in — they are doing the work.

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2. Cut half the potatoes into thick slices and the other half into large halves. Keep them separate.

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3. Layer the sliced potatoes across the base of a heavy casserole, then the onions and carrots, then the lamb.

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4. Season each layer as you build it, and tuck in the bay and thyme.

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5. Sit the halved potatoes on top so they sit above the liquid line.

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6. Pour in the stock — it should come up to the level of the lamb, not cover the top potatoes.

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7. Bring to a bare simmer on the hob, then cover and cook at 150C fan for 2 hours.

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8. Check at 90 minutes: the bottom potatoes should have collapsed and thickened the liquid, the top ones should still hold together.

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9. Lift out the bay and thyme, dot the butter over, stir in the parsley, and rest 10 minutes.

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10. Serve in deep bowls with chives and soda bread.

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Chef’s Tips

• No browning, no flour. Both belong to a different stew.
• Two potato cuts, two jobs: one thickens, one stays whole.
• Neck on the bone. Boneless leg makes a thin, disappointing pot.

Common Substitutions & Variations

• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

Pairing Suggestions

• Irish soda bread
• A pint of stout
• Buttered cabbage

Storage & Reheating

Refrigerate up to 4 days — better on day two — and freeze 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.