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Irish Stew [Large Qty]

18 lb Lamb shoulder, boneless in 1 inch cubes
2 1/2 ga Water
6 1/2 c Canned whole onions, drained 1/2 #10 can
2 qt Whole potatoes, canned drained
1 qt Turnips, large dice
1 qt Carrots, large dice
1 1/2 lb Butter or shortening
1 1/4 lb Flour
1/2 c Leeks, minced
1 tb Marjoram
2 1/2 lb Box frozen peas
Salt
White pepper


Preparation:

Cut the boneless lamb shoulder into 1 inch cubes with a French knife.

Mince the leeks with a French knife

Dive the turnips and carrots with a French knife into large cubes 1/2 in square.

Cook the peas in boiling salt water in a sauce pan.

Procedure:

Place the cubes of lamb in a stock pot, cover with the water and b ring to a boil. Skim off any scum that may appear on the surface with a skimmer.

Add the marjoram, reduce the heat and simmer until the lamb is slightly tender.

Cook the carrots and turnips in separate sauce pans in boiling salt water, drain, and add the liquid from the carrots to the stock the meat is cooking in. Discard the liquid the turnips were cooked in.

Place the butter or shortening in a sauce pot, heat.

Add flour, stir with a wire whip, making a roux; cook slightly bu do not brown.

When the meat is cooked strain the stock through a china cap covered with a cheese cloth into the roux, whipping vigorously with a wire whip until thickened and smooth.

Add the cooked cubes of lamb, potatoes, leeks, carrots, onions and turnips, simmer for 5-10 minutes stirring occasionally with a wooden paddle.

Season with salt and white pepper. Remove from the range and place in a deep steam table pan.

Dish up in a slightly deep casserole with a 6-8 oz ladle. Serve with dumplings and garnish with the cooked peas.




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