Ingredients

  • 1kg leg of lamb, cut into cubes
  • 4 thick slices of bacon
  • 1 tbsp frying fat
  • 30g Kerrygold Pure Irish Salted Butter
  • 1kg potatoes, cut into thick slices
  • 4 large carrots, sliced diagonally
  • 3 onions, cubed
  • Ground pepper
  • 700-800 ml stock
  • Parsley for garnishing
  • Thyme

Directions

  1. Cut the lamb meat into cubes. Cut the bacon into strips crosswise.
  2. Heat the frying fat and the Kerrygold Butter in a large saucepan.
  3. Fry the bacon until crisp and remove from the pan.
  4. Brown the cubed lamb pieces.
  5. Spread half of the potato slices, carrots and onion in a saucepan (24 cm diameter) with a heavy base.
  6. Season with pepper. Add half of the bacon.
  7. Place the cubed meat on the vegetables and bacon.
  8. Cover the meat with the remaining potatoes, onion and bacon.
  9. Add the stock and thyme to cover the mixture well.
  10. Cover the pan with a lid. Bring to the boil, reduce the heat to low and simmer for approx. 1 -1.5 hours until the lamb is tender.
  11. Garnish with parsley and serve.

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