The Irish were never ones to dispose of something prematurely, so in years past mutton (older sheep) would be used for cooking, as the lambs (less than a year old) still could produce for the family. Make sure you purchase lamb for this recipe, as mutton is tougher and has a stronger flavor. Canadian bacon can be substituted if rashers (back bacon) cannot be located.
Ingredients
- 2 tablespoons butter
- 1 pound rashers, diced
- 1 cup flour
- 4 pounds lamb neck or shoulder, cut into bit sized pieces
- 2 medium onions, chopped
- 2 cloves garlic, minced
- 3½ cups beef broth
- 4 large carrots, chopped
- 2 bay leaves
- 1 cup parsley, chopped
- ½ teaspoon thyme
- ½ cup Guinness Stout
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 large potatoes, cut into bit sized pieces
- Salt and pepper to taste
How to Make It
- Melt 1 tablespoon butter in large frying pan, cook bacon until browned, and remove from pan. Put flour in large bowl and toss with lamb to coat. Brown lamb in frying pan, adding butter if necessary, set aside.
- In large stockpot melt 1 tablespoon butter over medium high heat and cook onions until translucent, stirring occasionally. Add garlic and cook for 1 minute.
- Add broth, lamb, carrots, bay leaves, parsley, Guinness, salt, pepper, cover and simmer for 2 hours. Add potatoes, simmer for 30 minutes until potatoes are tender.
