Irish stew

Preparation info
  • Serves


    • Difficulty


Appears in
British Food

By Mark Hix

Published 2005

  • About

There is much discussion about the correct ingredients for an Irish, stew. Mutton neck chops are traditional, but lamb neck fillet is more readily available these days and remains moist during long cooking, giving the broth the perfect depth of natural flavour.


  • 600–700 g (1¼-1½ lb) lamb neck fillet
  • 1 litre (


  1. Cut the lamb into 4 cm (1½ inch) chunks and put into a heavy-based pan with the stock and thyme leaves. Season with salt and pepper and bring to the boil. Lower the heat and simmer for 30 minutes.
  2. Add the onions to the pan and simmer for another 20 minutes. Meanwhile, preheat the oven to