How to Make Irish Lamb Stew

 
 

The original comfort food served with seasonal vegetables and succulent lamb. Is there anything better than this for a feast of traditional Irish food dishes on St. Patrick's Day. This stew tastes even better when you make it a day ahead and reheat it on the stove! The longer the flavors have to meld, the more rich and luscious it gets

Ingredients (Serves 4)

  • 2 lbs of Sun Raised Foods lamb shoulder, cut into chunks

  • 2 tbsp olive oil

  • 4 cups lamb broth using Sun Raised Foods lamb bones

  • 3 medium potatoes, peeled and diced

  • 2 carrots, sliced

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 1 cup peas

  • 1 tsp dried thyme

  • 1 tsp dried rosemary

  • Salt & pepper to taste

  • 1 tbsp flour (optional, for thickening)

  • Fresh parsley for garnish

Instructions

  1. Brown the Lamb: Heat 1 tbsp of olive oil in a large pot over medium-high heat. Add lamb chunks and brown on all sides (about 5 minutes). Remove and set aside.

  2. Sauté Vegetables: In the same pot, add the remaining olive oil, onion, and garlic. Sauté until fragrant (about 2 minutes).

  3. Simmer: Add the lamb back to the pot. Sprinkle with flour (if using) and stir. Pour in broth, then add potatoes, carrots, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat, cover, and let simmer for 45–60 minutes until the lamb is tender.

  4. Add Peas: Stir in peas and cook for another 5 minutes. Adjust seasoning if needed.

  5. Serve: Garnish with fresh parsley and enjoy with crusty bread and a pint of stout! 🍻