Big Irish Lamb Stew

Preparation info
  • Makes

    9 to 12

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Somewhat tedious to make, but results justify the time and effort


  • 3 lbs. lamb shoulder
  • 1 qt. cold water
  • 1 sliced


  • Trim bones and skin from meat; cut in 2″ pieces.
  • Place all trimmings but skin in heavy saucepan with water, sliced onion and celery. Simmer slowly until all flavor is drawn from trimmings and bones, about 30 minutes if bones are small. Strain; reserve liquid for stew, adding comsommé.
  • Brown meat in heavy skillet with fat. Place in stew pot; add garlic,