• In a hot saucepan sear the diced lamb browning well. Then place in a casserole dish
  • Add ¾ of diced potato, the sliced leek, and the onion and the stock, and place a tight-fitting lid on top then place inside the oven and cook for 1 hr.
  • After the time is up add the remainder of the potatoes and the cabbage, replace the lid then cook for another 1hr.
  • Adding the potatoes in two batches results in a naturally thickened stew.
  • Stir gently and season well.
  • As with all casseroles, leave to cool and enjoy the next day….it will taste even better.


List of Ingredients

2 tablespoons vegetable oil,

500g Diced lamb

1.5kg Potatoes, peeled and cut into quarters

1 onion, roughly chopped

1 leek, cleaned and finely sliced

2 carrots, roughly chopped

1 1/2 pints dark beef stock

¼ of a cabbage, thinly sliced

Seasoning to taste

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