Irish lamb stew


  • 250g bacon
  • 600g lamb
  • 1/2 tsp freshly ground black pepper
  • 500ml stock
  • 2 tsp rice malt syrup
  • 3 tsp tomato puree
  • 8 small to medium carrots, roughly chopped
  • 6 medium-sized potatoes, quartered
  • a few sprigs of thyme
  • 3 bay leaves
  • 125ml white wine


  1. Preheat the oven to 180C.
  2. If you don’t have garlic-infused oil handy, start off by sautéing some garlic in vegetable oil and set aside to infuse. Meanwhile fry up the bacon in a casserole dish.
  3. Remove the bacon and brown off the lamb with salt and pepper. Add the garlic-infused oil if you require more fat.
  4. Add beef stock, spices and syrup. Cover and put the casserole dish in the preheated oven for one and a half hours.
  5. Add the carrots, potatoes and wine and leave in the oven covered for 20 minutes. Uncover the dish and let the sauce reduce for another 10 minutes.
  6. Season before serving.

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