Traditional Irish Stew


  • 1.3kg lamb neck chops
  • 900g potatoes
  • Small bunch of parsley and thyme chopped
  • 450g onions, peeled and sliced
  • Salt and pepper


  1. Cut the neck chops into large pieces.
  2. Slice 1/3 of the potatoes, and cut the rest into large chunks
  3. Starting with ½ of the potato chunks, arrange layers in the casserole dish.  Chunky potatoes first, then add ½ the herbs, and half the meat.  Another layer of potato chunks, the remainder of the herbs, and the remainder of the meat, finishing with the sliced potatoes on top.
  4. Pour 450mls of water over the contents of the casserole dish.  Place a layer of foil over the top, before adding the lid.
  5. Cook in the oven at 120ºC for about 2 hours, checking liquid level occasionally and adding extra water if needed (there should be enough liquid left to make a gravy).