Irish Stew #5
This world-famous lamb dish is often made very badly. It should be thick and creamy, not swimming in juice, with a pure lamb flavour.
- 3.1 lb best end of neck
- salt and freshly ground black pepper
- 2 lb potatoes sliced fairly thinly
- 1 oz freshly chopped parsley
- 1 tsp fresh thyme chopped, or 1/2 tsp dried thyme
- 1 lb onions sliced fairly thinly
- butter for greasing
- Bone the lamb and put the meat and the bones in a large saucepan, cover with water and season with salt and freshly ground pepper. Place the pan over medium heat and boil gently for 30 minutes.
- Drain off the liquid and reserve, allowing it to cool so any fat can be skimmed off the top. While the stock is cooling, cut the meat into fairly large pieces.
- Heat the oven to 130°C (250°F) gas 1/2. Put a thickish layer of potatoes in a casserole, sprinkle with parsley and thyme, add a layer of meat, then onions, seasoning each layer well with salt and freshly ground pepper. Repeat until all the ingredients are used, ending with a layer of potatoes.
- Pour over the reserved liquid, cover the casserole with greased foil and a lid and place in the oven for 1 1/2 hours or until the potatoes are tender, adding a very little more liquid if the ingredients seem to be drying up. Serve immediately.
Calories: 344 kcal
Carbohydrates: 34 g
Protein: 34 g
Saturated Fat: 3 g
Cholesterol: 94 mg
Sodium: 117 mg
Potassium: 1199 mg
Fiber: 5 g
Sugar: 4 g
Vitamin A: 418 IU
Vitamin C: 42 mg
Calcium: 61 mg
Iron: 4 mg