Irish Lamb Stew

02Method

1. 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.
2. Bring to a boil, skim off any scum, then reduce to a very gentle simmer. Cover and cook for 1 hour.
3. Add the carrots and half the potatoes. Cover and simmer for 30 minutes.
4. 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.
5. 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.

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.

05Storage & leftovers