Irish Stew

A heart warming family favourite, perfect for those Autumn and Winter nights. Simple and straightforward cooking for those with busy lifestyles. Made with neck of lamb to add that depth of flavour, carrots, leeks, onions potatoes and a bouquet garnish.


1 kg lamb neck on the bone

4 medium onions

4 carrots

1 leek

600ml lamb stock (veg stock will do)

8 potatoes (preferably Rooster & Maris Pipers)

Sprig parsley, thyme & bay leaf

Salt & pepper


Brown the lamb neck rings in some oil in a casserole dish or in a deep pan.

Remove and set aside.

Quarter the onions, chop the carrots and leeks into rings.

Cook in the pan with the remaining oil and saute over a medium heat for five to seven minutes stirring regularly. Remove and set aside.

Deglaze the pan with some stock and add to the casserole dish.

Peel and cut the potatoes into large 2 inch chunks and add to the casserole dish along with the browned neck rings and half of the vegetables.

Season with salt and pepper and add the bay leaf and thyme.

Add the stock, stir and simmer for 60 minutes.

After 60 minutes, remove from the heat and scoop off any excess fat on the surface.

Add the remaining veg and simmer for a further 30 minutes.

Once cooked to your preferred consistency, remove the neck rings and carefully remove the bone from the meat, discarding the bone pieces.

Return the meat to the casserole dish, stir and serve with dumplings or wheaten bread.

Recipie History

A family favourite going back generations of our family. As a child there used to be nothing like coming into a warm pot of stew in the kitchen after a day spent gathering sheep on the hills, sometimes made with mutton for even greater depth of flavour.

Try it yourself!