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Lamb stew is a quintessential Irish dish. And while recipes for the stew can vary wildly traditionalists agree that a good stew is made with lamb or mutton necks, onions and potatoes.

Lamb necks are perfect for slow-cooking as they impart a delicious, rich flavor into the stew and the meat is so tender, it falls of the bone.

While some Irish stew purists gasp at the thought of including carrots, I like to throw some in for extra color and flavor. And while I'm at it, I also add a can of diced tomatoes which I find cuts through that richness of the lamb while adding an extra layer of flavor.

Photo: S. Wongkaew (2010) licensed to About.com, Inc


March 21, 2010 at 10:00 pm
(1) Thomas Orion says:

Sounds like a great recipe. My grandparents both migrated to Boston from Dublin and I remember having all sorts of stews – including lamb – at their place when I was little. Great photo!

March 21, 2010 at 10:06 pm
(2) Rachel says:

I can’t believe it. I completely forgot about St Pat’s day this year. I will have to make it up to my ancestors by baking this delicious stew!

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