British
White Sauce
A smooth and reliable white sauce made with butter, flour and milk, ideal for lasagne, pasta…
Irish Lamb Stew
Tender lamb slow-cooked with potatoes, carrots and barley in a rich broth — pure Irish comfort food.
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20 minPrep🔥
2 hrCook🍽️
5Serves📊
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Ingredients
- 800g lamb shoulder, cubed
- 3 onions, sliced
- 4 carrots, chunked
- 5 potatoes, chunked
- 100g pearl barley
- 1.5 litres stock
- 3 sprigs thyme
- 2 bay leaves
- Salt and pepper
- Parsley
Instructions
- Brown the lamb in a heavy pot.
- Add the onions and cook 5 minutes.
- Pour in the stock, add the barley, thyme and bay; simmer 1 hour.
- Add the carrots and potatoes; cook another 45 minutes until everything is tender.
- Season generously and finish with parsley.
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Tara’s tips
- Barley adds wonderful body — don't skip it.
- Cook low and slow for the most tender meat.
Serving suggestions
- Serve with crusty bread.
Storage & reheating
Keeps 4 days; better the next day.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Slow cooker?
Yes — 8 hours on low.
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