Achill Mountain Lamb Stew

Achill Mountain Lamb Stew

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Course Main Course
Cuisine Irish


  • 1 kg lamb or mutton shoulder diced
  • 2 tbsp flour
  • 50 ml rapeseed Oil
  • 50 ml Brandy
  • 2 Onions sliced
  • 4 Carrots chopped
  • ½ leek chopped
  • 200 g turnip cut into pieces
  • 4 cloves garlic crushed
  • 2 sprigs rosemary
  • 1 sprigs thyme
  • 1 tbsp parsley roughly chopped
  • 500 ml vegetable Stock
  • Salt & Pepper


  • In a bowl, place the lamb pieces and sprinkle some flour over. Toss to coat the lamb pieces. Heat the oil in a large saucepan and add the lamb, brown in batches if needed. Season well.
  • Next, Add the onions, leek, carrots, turnip, garlic and herbs and continue to sauté for 2 more minutes or so.
  • Carefully add the brandy and Allow to ignite or evaporate over a high heat and stir to coat the lamb.
  • Add the stock and bring to the boil over high heat. Reduce the heat and cover with a lid. Simmer for 2-4 hours until the lamb is cooked through and falling apart when stirred.
  • Check the seasoning and scatter the chopped parsley just before serving.
  • Enjoy piping hot with slices of bread.
Keyword irish, stew
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