Irish Lamb Stew

Name: Irish Lamb Stew
Ingredients: 2 1/2 pounds lamb shoulder or shoulder blade chops, bone-in, trimmed of excess fat; 6 slices bacon, thickly cut; 2 pounds potatoes (Yukon gold preferred), peeled, quartered; 2 large onions, quartered; 2 large carrots, peeled and cut into 2-inch segments; 1 turnip, peeled and cut into 1-inch pieces; 2 heaping tablespoons pearl barley (omit for gluten-free version); 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme; Kosher Salt and freshly ground black pepper; 1 quart of water or lamb stock, warmed

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With lamb shoulder chops, bacon, potatoes, root vegetables, and barley. Slow cooked until fork tender.

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Ingredients

2 1/2 pounds lamb shoulder or shoulder blade chops, bone-in, trimmed of excess fat
6 slices bacon, thickly cut
2 pounds potatoes (Yukon gold preferred), peeled, quartered
2 large onions, quartered
2 large carrots, peeled and cut into 2-inch segments
1 turnip, peeled and cut into 1-inch pieces
2 heaping tablespoons pearl barley (omit for gluten-free version)
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
Kosher Salt and freshly ground black pepper
1 quart of water or lamb stock, warmed