- 1kg lean stewing lamb
- 3 large carrots
- 2 celery sticks
- 1 large onion
- 8 medium peeled potatoes
- 50g chicken bouillon
- Sprig of Thyme & Rosemary
- Salt and pepper to taste
Peel and slice the carrots and celery. Dice the onion and peel the potatoes. In two separate pots place the lamb into one and the vegetables into the other. Cover both with water.
In the vegetable pot, add the bouillon, herbs and a pinch of salt and pepper to taste. Bring to the boil and cook 3 quarters of the way through. In the lamb pot add some rosemary and thyme and boil until the lamb is tender.
Strain half the liquid from the lamb and add the contents of that pot to the vegetable pot – covering with more water if necessary. Cook out the vegetables fully and season the stew.
If you prefer a cloudy stew rather than a broth add a little mashed potato.
You may also like
Achill Lamb & Rosemary Sausage Harissa Bean StewThe Calveys are farming their own 100% pure bred strain of the early Mayo Blackface since 1856, and ewes are descendants of the original flock.
Kylemore Chocolate SconesIt’s no wonder that Kylemore Abbey is one of the West of Ireland’s most popular tourist attractions, this stunning country style manor, located in Connemara, Co. Galway proclaims the beauty, romance and sophistication of the Victorian era. Its fascinating...
Traditional Roast Beef DinnerThe suburbs of Cork City are home to a little secret. Located near Douglas, just a short drive from the centre of the Rebel City, Maryborough Hotel and Spa is set in a private estate of mature grounds and gardens. You can sense the 300 years of history...