Around St. Patrick’s Day I notice many people coming to this site looking for an Irish lamb stew recipe. After some experimentation and a lot of research into Irish stews, I’ve settled on a stew that has its roots in the traditional approach, but takes a few detours to add a bit more flavor.
Traditionally, Irish stew is made with mature lamb (year old) or mutton, potatoes, onions, and water, and is simply cooked low and slow. Where we make embellishments with this recipe is that we work with lamb shoulder, the meat is browned first, in bacon fat, and carrots, bacon, and thyme are all added. All of these steps are to bring a richer flavor to the stew. (If you want, you can skip any or all of these additions.)
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