Pub-style Irish Stew with American Lamb

Prep Time:
1 hr.
Cook Time:
2 hrs.


4 pounds American lamb, boneless shoulder, 3/4-inch dice

3 ounces butter, clarified

2 pints Irish red ale

2 pints lamb stock

2 ounces butter, clarified

2 ounces flour

1 pound turnips, peeled, 1/2-inch dice

1 pound red potatoes, 1/2-inch dice

1 pound baby carrots, pared

1 pound pearl onions, peeled

1/4 cup flat leaf parsley, finely chopped

1/4 cup green onions, finely sliced

Slices of hearty bread


  1. In a heavy-bottomed pot, heat the butter. Add lamb; cook until browned. Drain off any excessive amounts of rendered fat. Deglaze with ale; simmer for 3 minutes.
  2. Add lamb stock; bring to a boil. Reduce heat and cover. Simmer gently 1-1/2 hours until meat is fork tender.
  3. Mix roux of butter and flour; stir slowly into hot stew and simmer 5 to 8 minutes, stirring frequently.
  4. Add turnips, potatoes, carrots and onions; simmer 10 more minutes.
  5. Spoon lamb stew into bowls. Garnish with a liberal sprinkling of chopped parsley and green onion.
  6. Serve with warm slices of bread.


Photo & Recipe: American Lamb Board

Categories: Lamb, Lamb Cubes, Lamb Roast