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British/Irish · Dinner

Irish Lamb Stew

Non-vegEasy

Diet: Non-veg · High-protein

Irish Lamb Stew is a British/Irish dish. A gentle simmer keeps the meat moist and vegetables intact.

Prep
25 min
Cook
120 min
Total
145 min
Servings
6
Difficulty
Easy
Cuisine
British/Irish
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Irish Lamb Stew. The photograph includes carrot pieces.
The photograph includes carrot pieces. Representative photograph of Irish Lamb Stew. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Stew

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; baking tin or heatproof dish of the size stated in the method; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Layer · About 8 min

  1. Put 1000 g lamb shoulder, cubed, 800 g potatoes, chunked, 300 g carrots, sliced, 250 g onions, sliced, 1200 ml lamb stock, 1 tsp thyme, 1 tsp salt in a heavy pot, keeping vegetables in large pieces.

Simmer · About 120 min

  1. Bring to a simmer, cover and cook gently 1.5–2 hours until lamb is fork-tender. Add water if the pot becomes dry.

    Check: Look for this result: lamb is fork-tender.

Finish · About 8 min

  1. Mash a few potato pieces into broth to thicken and add 25 g parsley.

Tips

  • A gentle simmer keeps the meat moist and vegetables intact.
  • Judge Irish Lamb Stew by the texture and doneness signs in its steps. Your pan and heat affect how long Irish Lamb Stew takes to cook.

Substitutions

  • Use beef chuck with a longer cooking time.

Storage

  • Get perishable Irish Lamb Stew into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Irish Lamb Stew within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Irish Lamb Stew to 74°C / 165°F, stirring or turning it for even heating. When Irish Lamb Stew is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Irish Lamb Stew includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Irish Lamb Stew becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Irish Lamb Stew one day ahead. For Irish Lamb Stew, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Irish Lamb Stew on the day of serving.

FAQ

What matters most when making Irish Lamb Stew?

A gentle simmer keeps the meat moist and vegetables intact.

What can I substitute in Irish Lamb Stew?

Use beef chuck with a longer cooking time.

Can I prepare Irish Lamb Stew ahead?

Prepare the measured ingredients for Irish Lamb Stew one day ahead. For Irish Lamb Stew, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Irish Lamb Stew on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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