Irish Stew #2

Irish Stew #2

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A simple dish of lamb, potatoes and onions, well flavoured with herbs. If any other ingredients are added, the result is not an authentic Irish stew. Use a deep casserole to hold the layers of meat and vegetables, and allow for long show cooking so that the liquid is thickened and enriched. Use a firm potato such as the Romano or Maris Piper varieties.
Servings: 4
Calories: 590


  • 1 1/2 lb middle neck of lamb cut into cutlets and trimmed
  • 2 medium onions skinned and sliced
  • 1 lb old potatoes thinly sliced
  • 1 tbsp chopped fresh parsley
  • 1 tsp dried thyme
  • salt and pepper
  • chopped fresh parsley to garnish


  • Make layers of meat, vegetables, herbs and salt and pepper in a deep casserole, ending with a top layer of potato to make a neat 'lid'.
  • Pour in 300 ml (1/2 pint) water and cover with greaseproof paper or foil and then the casserole lid. Bake at 170°C (325°F) mark 3 for about 2 hours or until the meat and vegetables are tender.
  • Serve hot, garnished with parsley.
Calories: 590 kcal
Carbohydrates: 25 g
Protein: 31 g
Fat: 40g
Saturated Fat: 17 g
Cholesterol: 124 mg
Sodium: 691 mg
Potassium: 943 mg
Fiber: 4 g
Sugar: 3 g
Vitamin A: 97 IU
Vitamin C: 28 mg
Calcium: 60 mg
Iron: 4 mg
Dishes Stews
Cuisine British
Ingredients Lamb, Neck of Lamb
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