Traditional Irish Lamb Stew
- 1 heritage lamb shoulder
- 3 large potatoes cubed
- 2 large onions, roughly chopped
- 2 large carrots, peeled and cubed
- 6 cups of water
- 2 tbsp of butter
- 3 sprigs of thyme
- salt & pepper
Melt the butter in a large Dutch Oven or heavy stock pot. Brown the lamb in the butter, about 3-5 minutes. When the lamb is browned on all sides add the onions. Once the onions have softened add the thyme and lamb bone.
Add enough water to cover the meat and onions with room for the addition of potatoes and carrots, about 6 cups. Season generously with salt and pepper. Bring to a boil on the stove then cover and put in a 350°F oven for 1 hour.
Prepare potatoes and carrots cutting both into large cubes. After the lamb and onions have cooked for 1 hour add the potatoes and carrots to the pot. Allow to cook for another hour. Skim the fat well before serving and garnish with parsley if desired.