Introduction To Irish Lamb Stew
Irish lamb stew is a traditional folk dish of Ireland although the ingredients in the recipe keep changing from time to time except the mutton.Irish people make the Irish lamb stew by lamb meat or mutton which is less tender in sheep meat and usually the animal from which the stew was made was more than a year old and a year old sheep fattier and its meat has a more strong flavor than the young sheep.These sheep were more abundant in those times.
Mutton was the dominant ingredients in the preparation of this dish so it was ensured that only the old sheep and those who were economically non viable sheep means the older sheep who were less viable in producing milk and wool are chosen to make the dish as sheep were one of the source of income for Irish people as they consume and use their milk and wool to cater their needs.
Step One To Prepare Irish Lamb Stew
Ingredients
Scale pt=16 ounce qt=32 ounce lb=pound or 16 ounce oz=ounce
ea=each serving tsp=teaspoon tbsp=table spoon
Yields: 50 portions : about 10 oz. with vegetables and sauce.
Water boiling 2 gallons
Lamb fores lean cut (½ inch squares) 17 lb
Method
- Place meat in 2 gallons of rapidly boiling water.Stir with wooden paddle to separate.As water returns to boil remove scum that forms.Continue to remove scum until clear.Simmer meat for 1½ hours or util tender.
Step Two To Prepare Irish Lamb Stew
Ingredients
Pearl onions medium size 5 lb
Potatoes parisienne (small in size) 2 qt
White turnips parisienne (small in size) 1 qt
Carrots Parisienne (small in size) 1 qt
Method
2. Cook each vegetable separately in boiling water, drain.Add liquor from cooked carrots and onions to meat.
Step Three To Prepare Irish Lamb Stew
Ingredients
Butter melted 20 oz
Bread flour 20 oz
Salt to taste
Pepper to taste
Method
3. Place butter in heavy pot and add flour to make roux.Do not brown.When meat is cooked strain stock from meat into roux (mixture).Bring to boil.Adjust seasoning and add vegetables, mixing gently with wooden paddle.
4. Serve in bowl or large casserole or in a soup plate.
Note: This stew often made with diced vegetables and without roux and served in a bowl.It can also be thickened by making a puree of part of the potatoes and adding it to the stew.