Ingredients

1 kg lean stewing lamb, cut into bitesize pieces
3 large carrots, sliced
2 celery sticks, sliced
1 large onion, diced
8 medium peeled potatoes
1 litre chicken stock
fresh rosemary & thyme
sea salt & freshly ground black pepper.

Method

1. Put the lamb into a cooking pot and cover with water.

2. Place vegetables in a separate pot and cover with stock and herbs.

3. Cook lamb gently until tender.

4. Cook the vegetables until three quarters cooked.

5. Strain half of the liquid from the lamb and combine with the vegetables.

6. Cook out fully and season to taste

Today’s recipe is from Mary Gleeson of Gleeson’s Townhouse in Roscommon Town. This is Mary’s famous Lamb Stew recipe which she has made for visitors from all over the world.