Go to: Just Lamb Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Irish Clear Lamb Stew

2 1/2 lb Lamb: "neck chops"
4 ea Medium-sized onions
4 ea Medium-sized carrots
Salt and pepper
1 tb Lamb fat
1 tb Butter 2 1/2 c Stock or water
1 tb Chopped parsley
1 tb Chopped chives


Don't let the butcher trim the fat off the lamb chops! Shred some of it and render it down in a heavy casserole. Peel onions and potatoes, scrape carrots. Cut the meat into 8 pieces; only excess fat is cut away. Bones need not be removed. Cut the carrots and onions in quarters. Toss the meat in the hot fat until its color changes; repeat with onions and carrots. Add stock and season carefully. Put whole potatoes on top. Simmer gently until the meat is cooked, approximately 2 hours. Pour off the cooking liquid: degrease it, and reheat in a saucepan. Check seasoning. Then swirl in butter, chives, parsley, and pour back over stew.





Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.