Irish Stew by Good Food Ireland

Good.Food.Ireland's picture

Apr. 18, 2013

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


Lamb 500 Gram , diced
Chicken stock 2 Liter
Potatoes 4 Large , peeled
Parsley leaves 10 Gram
Leek 40 Gram
Carrot 40 Gram



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.

Recipe Summary

Difficulty Level: Medium
Cook Time: 120 Minutes
Ready In: 120 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 681Calories from Fat 219

 % Daily Value*

Total Fat 24 g36.9%

Saturated Fat 10 g50%

Trans Fat 0 g


Sodium 816 mg34%

Total Carbohydrates 75 g25%

Dietary Fiber 7 g28%

Sugars 11 g

Protein 42 g84%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet