Irish Clear Lamb Stew Recipe

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Servings: 6


Cost per serving $3.40 view details
  • 2 1/2 lb Lamb: "neck chops"
  • 4 x Medium-sized onions
  • 4 x Medium-sized carrots
  • 1 x Salt and pepper
  • 1 Tbsp. Lamb fat
  • 1 Tbsp. Butter
  • 2 1/2 c. Stock or possibly water
  • 1 Tbsp. Minced parsley
  • 1 Tbsp. Minced chives


  1. Do not let the butcher trim the fat off the lamb chops! Shred some of it and render it down in a heavy casserole. Peel onions and potatoes, scrape carrots. Cut the meat into 8 pcs; only excess fat is cut away. Bones need not be removed. Cut the carrots and onions in quarters. Toss the meat in the warm fat till its color changes; repeat with onions and carrots. Add in stock and season carefully. Put whole potatoes on top.
  2. Simmer gently till the meat is cooked, approximately 2 hrs. Pour off the cooking liquid: degrease it, and reheat in a saucepan. Check seasoning. Then swirl in butter, chives, parsley, and pour back over stew.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 249g
Recipe makes 6 servings
Calories 379  
Calories from Fat 266 70%
Total Fat 29.49g 37%
Saturated Fat 13.15g 53%
Trans Fat 0.0g  
Cholesterol 107mg 36%
Sodium 426mg 18%
Potassium 407mg 12%
Total Carbs 0.14g 0%
Dietary Fiber 0.1g 0%
Sugars 0.03g 0%
Protein 26.66g 43%
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