Irish Stew Recipe |
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You will need..... 2.5 lb
middle neck of lamb
2
large onions, sliced
8 oz. carrot sliced
1 lb potatoes, peeled and sliced
salt & pepper
Preparation Time few spring parsley
20 minutes
Cooking Time
2 hours 30 minutes
Oven setting
335ºF ; Gas Mark 3
350ºF ; Gas Mark 4
Cut lamb in neat pieces and remove the spinal cord. Put layers of meat,
onion, carrot and potato into a 3 pint ovenproof casserole, seasoning each
layer with salt and pepper and finishing with a layer of potato.
Pour in just enough water
to come half way up the casserole. Cover with a lid and cook in a very
moderate oven for 2 hours or till meat is nearly tender. Remove lid, increase the
oven to moderately hot and cook for a further 1/2 hour or till the top
layer of potato is golden brown. Place in a serving dish and decorate
with parsley. Serves 4
Quick Tip
If you prefer no bones in stew use lamb fillets cut from scar ends of
neck instead of middle neck. The remaining bones can then be used for
Scotch broth.
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