The Granary Foodstore Irish Lamb Stew

During these cold winter days, is there anything more comforting than a big bowl of Irish Lamb Stew. This recipe is popular with our customers and we thought we would share it with you so you can enjoy it at home too.  A hug in a bowl:-)

Let us know how you get on or if you have any questions…

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Bon appetit!



-Diced stewing lamb – 1kg

-Medium size Potatoes (Roosters, Maris Pipers), peeled & quartered – 6 No.

-Large white onion, sliced – 1 No.

-Garlic clove, crushed – 1 No.

-Bouquet garni of fresh herbs (bay leaf, rosemary, parsley, thyme, etc.)

-Carrots, batons – 4 No.

-Celery, batons– 4 sticks.

-Lamb/Chicken stock – 950ml

-Parsley, chopped – good handful

-Seasoned flour



-Coat the lamb well in the seasoned flour.

-Add 2 tbsp. of oil to a large saucepan and heat.

-Fry off the meat and sliced onions with the bouquet garni & garlic.

-When the meat is browned, add the stock & bring slowly to the boil.

-Reduce the heat to a slow simmer and add the potatoes, carrots and celery.

-Cook slowly for approx. two and half hours with the lid on or until the lamb is lovely and tender.

-Add the chopped parsley to finish and serve.


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