I featured Irish stew in my first book Rhodes Around Britain. That was done in the good old-fashioned way with everything in one pot and just ladled up and ready! This method gives you the same flavours but in a totally different form.
Chumps of lamb are joints of lamb that come in pairs at the rear of the saddle. They are usually cut into chump chops but I prefer to use them as individual joints for roasting, braising or stewing. With all fat and sinew removed (ask your butcher to