Irish lamb stew

serves 6
ingredients
2kg/41⁄2lb lamb shoulder
3 onions, thickly sliced
700g/11⁄2lb carrots, thickly sliced
900g/2lb potatoes, peeled
and halved
2 teaspoons Worcestershire
sauce
1 bay leaf
salt and freshly ground
black pepper
• Trim a fair amount of fat off the
meat and reserve. Cut the meat
into large cubes. In a heavy pan,
render down the fat over a low
heat. Brown the meat in the fat,
then set aside and brown the
onions and carrots. Drain off any
excess fat.
• Return the meat to the pan with the
potatoes, Worcestershire sauce
and bay leaf. Season with salt and
pepper. Pour in enough water to
cover. Simmer for 2–3 hours until
the meat is tender and the potatoes
are soft and melting. Skim off the
fat from the surface, and serve hot.