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
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
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 draft, not every substitution.
Steps
Layer · About 8 min
- 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
- 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
- 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.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use beef chuck with a longer cooking time.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
- For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.
Make ahead
- Prepare the measured ingredients for Irish Lamb Stew one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
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. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
