Meat from the shoulder and neck has the best flavour and is traditionally used in Irish stew and Lancashire hotpot. The French have some delicious lighter lamb stews such as navarin of lamb ...

Directions In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan ...

Mary’s recipe notes said: “This warming lamb stew can be served with rice or mashed potatoes. You can use neck fillet, leg or shoulder for this recipe. “Lucy, Mary’s close friend and ...

The meat in this traditional Irish stew is boneless lamb shoulder ... Since most stew recipes need to cook low and slow, this variation makes the process fuss-free! Just toss the ingredients ...

For the stew, heat the oil in a non-stick pan over a medium heat. Add the lamb and fry for 3-4 minutes, turning occasionally, until brown on all sides. Remove from the pan and set aside on a warm ...

Share the love with your family with our comforting Irish lamb stew recipe. It's like giving everyone a big, warm hug. Cooking stews takes an hour or two, but it gives the meat that fall-apart ...