Lean Diced Lamb
Our Lean Diced Lamb comes from the shoulder and will make a delicious stew or curry. This grass fed lamb is all produced at Hillstown Farm and slow grown to provide succulent lamb.
Its perfect for a big hearty Irish Stew.
- 225g thick sliced dry cured streaky bacon, diced
- 2.5kg lamb, boneless shoulder, diced into pieces
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup plain flour
- 2 cloves garlic, peeled and finely chopped
- 1 large onion, peeled and finely chopped
- 4 cups beef stock
- 2 teaspoons sugar
- 4 cups carrots, cut into 4cm pieces
- 2 large onions, peeled and sliced
- 1.5kg potatoes, peeled, quartered, and cut into 2cm pieces
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 cup dry white wine
- Garnish: parsley (chopped)
Gather the ingredients.
2. Place the lamb, salt, pepper, and flour in a large mixing bowl. Toss to coat the meat evenly.
3. Reheat the frying pan. In batches, brown the lamb in the reserved bacon fat. If you run out of fat, use a little rapeseed oil.
4. Transfer the browned meat to a casserole dish, leaving about 1/4 cup of fat in the frying pan.
5. Add the garlic and 1 chopped onion to the pan and sauté until the onion begins to colour a bit.
6. Add the garlic-onion mixture to the casserole, along with the reserved bacon pieces, beef stock, and sugar.
7. Cover and simmer for 1 1/2 hours, or until tender.
8. Add the carrots, the 2 sliced onions, potatoes, thyme, bay leaf and wine to the pot and simmer, covered, for about 20 minutes, or until the vegetables are tender.
9. Check for salt and pepper before serving and add if needed.