Irish stew

By Faeza
20 July 2015


¦ 50g margarine

¦ 8 necks of lamb

¦ 6 rashers bacon, diced

¦ 4 medium potatoes, sliced

¦ 2 carrots, sliced

¦ 2 onions, sliced

¦ Salt and freshly ground

black pepper

¦ 500ml (2 cups) beef stock

¦ Sprigs of fresh thyme


  • Heat margarine in a heavy based saucepan and brown lamb necks on both sides.

  • Remove and keep warm.

  • Add bacon to pan, cook until crisp, remove and keep warm.

  • Arrange half the potatoes, carrots and onions in the base of a deep, heavy-based pan.

  • Season with salt and pepper, and top with half the bacon.

  • Layer lamb necks over bacon and cover with the rest of the potatoes, carrots and onions.

  • Add stock and thyme.

  • Cover and bring to the boil.

  • Reduce heat and simmer for one hour or until lamb is very tender.

  • Serve with rice and garnish with fresh thyme sprigs.

  • To make two cups of beef stock, dissolve two cubes of stock in two cups of water.