• 3 pounds neck of lamb
  • 12 medium potatoes
  • 4 large onions sliced
  • 1 sprig thyme
  • 2 cups (aprox.) water
  • Salt and pepper


Remove the fat from the meat and cut into 8 to 10 sections through the bone. Do not remove the bone, as this adds flavor. Peel the potatoes and slice one- third of them in thin slices. Leave the rest of the potatoes whole. Into a saucepan put the thinly sliced potatoes, then a layer of sliced onions, and then the sections of lamb. Season well. Add the thyme and another layer of sliced onion. Cover with the remainder of the potatoes, which have been left whole. Season again and add 2 cups water. Cover the pot with aluminum foil and a very tight-fitting lid. Cook in an oven for 2 1/2 hours at 350 or simmer gently over the stove for the same time. The thinly sliced potatoes at the bottom of the pot should dissolve and thicken the joice, while the potatoes on top retain their shape and remain floury. (The author continues: There is a vulgar version of this stew in which carrots are added. Very wrong.)

A Dutch oven works great.

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Submitted 6/13/05.
Source: Monica Sheridan's Art of Irish Cooking
Submitted By: Rick Smith
Irish Lamb Stew