Mourne Lamb Stew
Tender chunks of Mourne mountain lamb simmered gently with potatoes, sweet carrots, and leeks in a rich, comforting broth.
- Prep
- 20 min
- Cook
- 95 min
- Total
- 115 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 510 kcal
Equipment
- •large heavy-based casserole dish
- •chopping board
- •chef's knife
- •vegetable peeler
- •wooden spoon
Nutrition
Per serving, approximate
- Calories
- 510 kcal
- fat
- 18 g
- carbs
- 44 g
- fibre
- 6 g
- protein
- 42 g
- calories
- 510 kcal
Instructions
- 1
Place a heavy-based casserole dish over medium heat on the hob.
- 2
Add the lamb chunks in batches and sear until lightly browned on all sides.
- 3
Transfer the browned meat to a plate and reduce the hob heat to medium-low.
- 4
Add the chopped onions and sliced leek to the pot and cook for five minutes.
- 5
Return the lamb to the casserole dish along with any resting juices.
- 6
Add the sliced carrots and thyme sprigs around the meat.
- 7
Layer the smaller potato chunks first, then top with the larger quartered potatoes.
- 8
Pour over the lamb stock and season with salt and black pepper.
- 9
Bring the liquid to a gentle simmer, then cover tightly with the lid.
- 10
Cook on the lowest heat setting for 80 minutes until the meat is completely tender.
- 11
Stir gently so the smaller potatoes break down to naturally thicken the gravy.
- 12
Remove thyme sprigs, stir in the fresh chopped parsley, and serve hot.
Chef's tips
Using floury potatoes like Kerr's Pink or Maris Piper is essential because their starch naturally thickens the broth without needing flour. Keep the simmer very gentle to prevent the lamb from toughening. The stew tastes even richer if made a day in advance.
Ingredient substitutions
- lamb shoulder or neck → lamb gigot chops or stewing beef chunks
- lamb stock → light beef stock or filtered water
- fresh thyme → half a teaspoon of dried thyme
Storage
Store leftovers in an airtight container in the fridge for up to three days, or freeze for up to three months.
Reheating
Reheat slowly in a saucepan over low heat on the hob, stirring occasionally and adding a splash of stock if thickened.
Common mistakes to avoid
- •Boiling the stew vigorously, which makes the lamb tough and stringy instead of melt-in-the-mouth tender.
- •Using waxy salad potatoes that hold their shape completely and fail to thicken the broth.
- •Cutting vegetables too small, causing them to disintegrate during the long slow simmer.
Serving suggestions
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