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Serving Hertfordshire since 1955

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To place an order please call: 01920 463 240

enquiries@thewarebutchers.co.uk

Irish Stew

Ingredients:
• 2 tbsp vegetable oil
• 1 lb/500g mutton or lamb cutlets
(bone removed) cut 2”/5cm chunks
• 2lb/ 1 kg potatoes, peeled and cut
into quarters
• 1 cup/115g onion, roughly chopped
• 1 cup/ 100g leeks, cleaned and
finely sliced
• 1 cup/170g carrots, roughly
chopped

Method:

1. In a large frying pan heat half the oil to hot but not smoking. Add half the lamb pieces and brown all over. Remove the lamb and place in a casserole, cover with a half of the potatoes, onions, leeks and carrots.

2. Add the remaining oil to the frying pan, heat again then add the remaining lamb and brown all over. Add to the casserole and cover with the remaining vegetables.

3. Add the stock, cover with a tight fitting lid, cook in the oven for 1 hour. Add the cabbage (if using) replace the lid and cook for another hour. Check from time to time to make sure the stock isn’t reducing too much, if it is add a little boiling water. The meat and vegetables should always be covered by liquid.If the sauce is too runny at the end, cook a little longer with the lid removed.

Serving suggestion:
Serve piping hot. Season with salt and pepper.
Irish Strew
• 1½ pints / 750 ml dark beef stock
• 2 or 3 cabbage leaves, thinly sliced
(optional)
• Salt and Pepper
 
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“I'd be lost without Picketts, having shopped their from the very beginning. Service and quality are exemplary.”

Jan Ordoni

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