Ed Cooney of The Merrion Hotel keeps to the tradition of using lamb in the stew and the simpliest vegetables to flavour the broth. Heartwarming, simple and full of flavour. Read this full Good Food Ireland recipe Traditional Irish Lamb Stew
500 Gram, diced
4 Large, peeled
1. Cover and simmer the Lamb with chicken stock until tender, usually about 2 hours.
2. With a 5cm round cutter, cut out 2 large cylinders of potato. Cut cylinders into 6 slices of about 3mm wide and steam until soft, usually about 5 mins.
3. When Lamb neck is soft and flaking, drain and keeps stock for the sauce.
4. Crush the neck with a fork and add seasoning to taste.
5. In the cutter place a slice of potato at the bottom followed by flaked lamb neck and layer using 3 slices per portion until filled to the top, press down to firm up.
6. Set aside and keep warm before serving.