Lamb, Onion, Leek, Potato, Carrot and Turnip combine, into a hearty warming pot of goodness for all the family. Even the kids will eat their vegetables like this. Really easy recipe. Music: Tubebackr / @tubebackr
good to see you are using lamb. Many presenters claim to make "Irish Stew " , and use beef , In Ireland, when you use the term "Irish Stew " , you either use Lamb , or be able to run for the hills very rapidly. Stew made with any other meat is Beef stew, or chicken casserole , but using LAMB , now you can safely call it Irish Stew, Your dish looks and sounds yummy,
I brown the meat in a large fry pan, cook in batches and to preserve the very tasty leftover bits add part of the stock to the warm pan; this frees the bits perfectly for later transfer to the main pot.
I absolutely love lamb, but the fat has a bit of a strong flavour. So I would be trimming all the fat off before cooking. I think a lot more people would like lamb if they took off most of the fat first. Still, if you are cooking it over a fire or barbecuing then removing the fat is probably not needed.
Good idea, you can also skim the fat off with a spoon at the end. It all rises to the top. Another trick I heard, but haven't tried, is soaking the lamb in milk for a while before cooking. Thanks for the comment.
Good vid, bloke! Q?: "Rustic" ...why can't rustic/country folk finely chop anything? If a cook says "rustic" it's usually accompanied with "coarse chunky pieces"... It's odd. But I found your recipe as I was thinking about a good old hearty stew. Well done!
Thanks PtheB! Good question, I don't know why country folk cant finely chop anything. Blunt Knives?Bad eyes? :) It's one of those old popular terms that makes no sense, when you think about it. Thanks mate!😁
