The meat in this traditional Irish stew is boneless lamb shoulder, but you could also opt for beef chuck roast instead. Either way, the hearty veggies and rich broth make it a classic dish for a ...

A simple Irish stew with soft lamb and sweet carrots. A cheaper cut of meat saves money but doesn't scrimp on flavour. Using a sharp thin boning knife, remove as much meat from the lamb bones as ...

Following the oil reaching the desired temperature, briskly fry the lamb for four to six minutes until it adopts a golden hue ...

I like to use the neck fillet, rather than the scrag end and middle neck joints on the bone, which is traditional ... Irish stew Ingredients (serves six to eight people) 1kg neck of lamb ...