The definitive 'modern Irish stew’ - perfect for family dinners

Serves 6-8


  • 1 shoulder of lamb, boned by butcher
  • 1 bone from the lamb shoulder
  • 1 litre water
  • 4 potatoes, chopped
  • 2 carrots, chopped
  • 2 small white turnips, chopped
  • 1 onion, chopped
  • 1 leek, finely sliced
  • 50g green cabbage, finely shredded
  • 125ml cream
  • 1 dash Worcestershire sauce
  • 1 tablespoon chopped parsley


1 Cut the lamb into cubes and place in large pot. Cover with cold water. Bring to the boil. Drain, rinse the lamb and place in a clean pot with the bone. Cover with approximately 1 litre of water.

2 Add two potatoes, one carrot, one turnip, the onion and leek, setting aside the reaming chopped vegetables. Put a lid on the pot and gently cook for approximately one hour, or until the meat is tender.

3 Remove the meat and set aside. Discard the bones. Liquidise the cooked vegetables with the liquid, and return to the pot.

4 Add cream, Worcestershire sauce and chopped parsley. Blanch the reaming carrots, turnips and potatoes in salted boiling water for four minutes. Add the cabbage and cook for a further three minutes or until tender.

5 Transfer the blanched vegetables and meat into the main pot. Taste for salt and pepper. Serve in warm, deep plates with some fresh wholemeal bread.  

Tip: Read the recipe properly – go over it once, and then twice, reading back over it stage by stage. It’s a pretty straightforward recipe but it needs to be well prepared. You can even make it a day ahead – it tastes even better on the second day.

Recipe Credit: Peter Clifford, Fennel

Photography credit: Harry Weir, assisted by Brian Clarke