Irish stew is the most famous use of lamb neck — a warming, restorative braise of mutton or lamb with potatoes, onions, and parsley that has sustained the Irish for centuries.
Serves 4 peoplePrep 20 minCook 2 hr 30 min
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Ingredients & method
Ingredients
- 1 kg lamb neck slices (or scrag end), excess fat trimmed
- 800 g floury potatoes, peeled and thickly sliced
- 3 large onions, thickly sliced
- 3 carrots, sliced
- 600 ml lamb or chicken stock
- 2 bay leaves
- 1 tbsp fresh thyme leaves
- Flat-leaf parsley, chopped, to serve
- Salt and black pepper
Method
- 1Season the lamb pieces. In a large casserole, layer the ingredients: start with a layer of potatoes, then onions, then lamb, then carrots. Repeat, finishing with a potato layer on top.
- 2Pour the stock over until it reaches just below the top potato layer. Add bay leaves and thyme. Season each layer.
- 3Bring to a simmer on the hob, then cover tightly and transfer to a 160 °C oven. Cook for 2–2.5 hours.
- 4The stew is done when the lamb is very tender and the potatoes on top have absorbed the cooking liquid and become slightly golden.
- 5Serve in deep bowls scattered with chopped parsley. Soda bread alongside is traditional.
Chef's tip
Traditional Irish stew contains no root vegetables except onion and carrot — the potato is the starch, the lamb the protein. Keep it simple.