Despite being the saint associated with Ireland, people all over like to celebrate St Patrick with parties and the people of Dorset are no exception. Here’s an Irish style Stew made with Dorset ingredients to help with the celebratory atmosphere!


For the stew

3 middle necks of lamb (find the best lamb here.)
650g floury potatoes
650g waxy potatoes
1kg carrots
2 onions
½ tsp fresh thyme
Chopped chives and parsley

For the stock

Bones from the lamb
1 large carrot
1 onion
½ celery stick
1 bay leaf
2 sprigs of thyme
6 black peppercorns.


Make the stock first, this can be done the day before and kept in the fridge or freezer for a later date.

Start off by preparing the lamb. You will need to fillet and bone the lamb, put the meat to one side and add the bones to a large saucepan. Quarter one large carrot and one onion and the celery, add these, the peppercorns, the herbs and 1 tsp salt to the pot. Pour in 3 litres of water and bring to the boil.

Simmer for around two hours.

After simmering for two hours, strain the stock through a fine sieve to remove the bones and vegetables and then return to the pan. Boil it until reduced.

Leave the stock to one side and start on the stew. Cut the lamb meat into large chunks, peel the potatoes (but keep the two different types separate) and cut into pieces of a similar size to the meat, top tip: add each one to separate bowls of water to stop them browning. Peel and chop the carrots and slice the onions.

In a large saucepan, place the lamb and then pour over your pre-prepared stock. Bring the stock to the boil regularly taking the film from the top. Once boiled, reduce the heat, cover and simmer gently for around 10 minutes.

Add the floury potatoes and the rest of the veg and simmer for a further 10 minutes.

Add the rest of the potatoes and the thyme, season to your taste and simmer for a further 20 minutes until the lamb is tender. Take the pot from the heat and cover it, leave it for 15 minutes to cool. Garnish and serve.

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