Page title and description

Lamb
Irish stew
Ingredients
- 900g neck fillets
- 1 tbsp seasoned plain flour
- 450g floury potatoes, peeled and cut into chunks
- 450g carrots, peeled and cut into 4cm chunks
- 1 onion, thickly sliced
- 1 sprig of thyme
- 450g waxy potatoes, peeled and cut into chunks
- 1 tbsp parsley, finely chopped
- salt and pepper
Method
Prep time:
30 min
PT30M
Cooking time:
2h
20 min
PT2H20M
-
Step 1
Cut the lamb into 4cm chunks toss in the seasoned flour and scatter half into a heavy casserole, followed by half the floury potatoes, carrots and onion and thyme. Repeat the exercise with the rest of the seasoned lamb, potatoes, carrots and onion. -
Step 2
Pour over about a litre of boiling water or lamb stock and bring to the boil on the stove - skimming away any scum that rises to the surface. -
Step 3
Now lower to a bare simmer, cover with a lid and cook for 1½ hours by which time the floury potatoes will have collapsed into the sauce. Check seasoning and adjust if necessary. -
Step 4
Add the waxy potatoes to the stew, making sure they are sitting in the sauce. Cook for a further 20 minutes, then serve in warmed bowls and scatter with chopped parsley.