Holly's Homestead — Recipe
Irish Lamb Stew
A pale, comforting stew of lamb, potato, onion and leek, simply seasoned
DIFFICULTY Easy
COURSE Main
CUISINE Irish
COURSE Main
CUISINE Irish
Estimated nutrition per serve: 555 kcal · 44g protein · 42g carbohydrate · 25g fat. Calculated from standard USDA reference values for the ingredients listed; an approximate guide, not a lab analysis.
A batch this size may need an extra 5-10 minutes of simmering to thicken properly - there's more liquid to reduce relative to the pot's surface area.
01Ingredients
02Method
- Trim the excess fat off the lamb. Place the lamb and onions in a large heavy pot, then add the stock, bay leaf, thyme, salt and pepper.
- Bring to a boil, skim off any scum, then reduce to a very gentle simmer. Cover and cook for 1 hour.
- Add the carrots and half the potatoes. Cover and simmer for 30 minutes.
- Add the leeks and the remaining potatoes and simmer for another 20-25 minutes until all the potatoes are tender - the first batch will break down and thicken the broth.
- Remove the bay leaf and thyme stalks, skim the fat, taste and season. Scatter with parsley and serve in bowls.
03Notes & substitutions
- Lamb neck, shoulder and shank all give rich flavour from the bone.
- Add 1/4 cup pearl barley with the first lot of potatoes for a more filling stew.
- Do not brown the meat - a pale stew with a clean broth is traditional.
- Cook it a day ahead; the fat sets on top and is easy to lift off.
- Serve with soda bread or buttered cabbage.
04Common mistakes
- Boiling hard — the lamb turns tough and the broth cloudy; keep it at a gentle simmer.
- Cooking all the potatoes at once — they dissolve completely; staggering them thickens the broth and keeps some intact.
- Not skimming — scum and fat make the broth greasy and grey.
- Under-seasoning — a simple stew needs enough salt to bring out the lamb flavour.
05Storage & leftovers
Fridge
Up to 4 days.
Freezer
Freezes well for up to 3 months, though the potatoes soften.
Reheating
Reheat gently without boiling.
More About This Recipe
07Troubleshooting
- Stew is greasy. Skim the fat off the top, or chill it and lift off the fat.
- Broth is thin. Mash a few potatoes into the broth, or simmer uncovered for 10 minutes.
- Lamb is tough. It needs longer on a gentler heat.
- Tastes plain. Season more, and add parsley and a squeeze of lemon.
Frequently Asked Questions
Is it traditional to brown the lamb?
No - traditional Irish stew is a pale, simple stew of lamb, potato and onion, with the carrots a later addition.
Can I use mutton?
Yes - it was the original meat; cook it longer, 2.5-3 hours.
Can I make it in a slow cooker?
Yes - cook on low for 7-8 hours, adding the leeks near the end.
Can I thicken it?
The potatoes thicken it naturally; mash a few into the broth if needed.