Irish lamb stew
Ragout and stew
Many of you might already be part of the new trend of buying a whole/half cow or lamb and keeping it in your freezer. If you one of these people, an Irish Lamb Stew is the perfect recipe for all the odd parts. I know, that does not sound that good, but bones are your best ally when you are making a stew, it adds a lot of depth of flavor and frankly it might be the only way to really use the neck and breast. The secret to this stew is browning the lamb pieces, and I added garlic and sherry to make the broth a bit more alluring. It gets better and better, so leftovers might even be better than the first serving! Enjoy!
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