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Ardshane House Irish Stew



Trans-fat Free, High Fiber


4 pounds lamb
middle neck, 1" chunks
4 pounds potatoes
10 small onions
2 ounces pearl barley
2 pt beef stock
prefer veal stock if possible
1 x salt and black pepper
to taste


That's the basic recipe. You can add a load of sliced carrots and leeks to make it go further and about 5 to 6 tablespoons of Worchestershire sauce or regular brown sauce wot you Yanks pour over everything!!

If you like, you could add a half a pint of Guinness to your stock. I make my stock from the potato peelings, carrot tops, leek ends, and any other stuff I find lurking in the refrigerator. If you chuck in a few moldy lamb bones and boil/simmer for several hours, you should get a damned good stock (strain the liquid or you'll get God knows what stuck in your teeth!!) You'll need to start with about 5 pints of liquid.

Then bung everything into a ginormous pan, bring to the boil, and then simmer for about two hours...should taste bloody orgasmic! Salt and pepper to taste, depending on your level of drunkeness!!


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 730g (25.7 oz)
Amount per Serving
Calories 103945% of calories from fat
 % Daily Value *
Total Fat 52g 80%
Saturated Fat 25g 125%
Trans Fat 0g
Cholesterol 200mg 67%
Sodium 403mg 17%
Total Carbohydrate 26g 26%
Dietary Fiber 9g 35%
Sugars g
Protein 126g
Vitamin A 0% Vitamin C 52%
Calcium 10% Iron 33%
* based on a 2,000 calorie diet How is this calculated?


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