Recipe Cottage


LOCATION: Recipes >> Lamb >> Irish Lamb Stew 01

Print this Recipe    Irish Lamb Stew 01

Irish Stew

3 pounds neck of lamb
12 medium potatoes
4 large onions sliced
2 cups (aprox.) water
1 sprig thyme
Salt and pepper

Remove the fat from the meat and cut into 8 to 10 sections through
the bone. Do not remove the bone, as this adds flavor. Peel the
potatoes and slice one- third of them in thin slices. Leave the
rest of the potatoes whole. Into a saucepan put the thinly sliced
potatoes, then a layer of sliced onions, and then the sections of
lamb. Season well. Add the thyme and another layer of sliced
onion. Cover with the remainder of the potatoes, which have been
left whole. Season again and add 2 cups water. Cover the pot with
aluminum foil and a very tight-fitting lid. Cook in an oven for
2 1/2 hours at 350 or simmer gently over the stove for the same
time. The thinly sliced potatoes at the bottom of the pot should
dissolve and thicken the joice, while the potatoes on top retain
their shape and remain floury.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.