Wayne Gisslen

Irish Lamb Stew

Preparation info
  • portions:

    16

    portion size: 8 oz 240 g ) meat, vegetables, and broth
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
3½

Method

  1. Cut meat into 1-in. (2.5-cm) cubes.
  2. Bring the water to a boil in a large, heavy saucepot. Add the lamb. There should be just enough liquid to cover the meat; add more liquid if necessary.
  3. Return to a boil, reduce heat to a simmer, and skim the scum carefully.
  4. Add the onion stuck with cloves, the sachet ingredients tied in a piece of cheesecl

Per serving: Calories, 200; Protein, 18 g; Fat, 7 g (33% cal.); Cholesterol, 60 mg; Carbohydrates, 14 g; Fiber, 2 g; Sodium, 55 mg.