Slow-cooked lamb neck stew with potatoes, leeks and carrots for St Pat– Provenance Village Butcher Delivery
Begin by preheating the oven to 180°C. In a pan, fry the lamb until evenly colored on all sides, then set aside, retaining any fat in the pan. In the same pan,
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Ingredients
- 1 tbsp sunflower oil
- 150g smoked back bacon diced
- 1kg lamb neck fillet cut into large chunks
- small bunch thyme
- 1 onions, chopped into diced
- 4 whole cloves garlic peeled
- 3 carrots, cut into big chunks
- 2 large potatoes, cut into big chunks
- 1ltr chicken stock
- 500ml water
- 3 bay leaves
- 1 large leek, washed and cut into chunks
- 2 tbsn salt
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