Irish Lamb Stew with Bacon

Cook the lamb pieces bone-in for better flavor, especially if using water instead of lamb stock. If you want, remove the bones before serving. Turnips are strongly flavored and add a good balance for the stew, so use them if you can. A waxy potato like a Yukon gold will hold up better for long cooking, but you can also use a starchy potato like a Russet, it will likely fall apart a bit, but that just thickens the stew. More barley will thicken the stew further.

  • Prep time: 15 minutes
  • Cook time: 2 hours
  • Yield: Serves 6


  • 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
  • Salt and freshly ground black pepper
  • 1 quart of water or lamb stock, warmed


1 Heat a large (6-quart), thick-bottomed Dutch oven on medium heat. Layer the bacon on the bottom of the pan and cook the slices gently, a few minutes on each side, until much of the fat has been rendered out, and the slices have browned lightly. Place the cooked bacon strips on a paper-towel-lined plate to absorb the excess fat. Chop the bacon and set aside.

2 Remove all but 2 tablespoons of bacon fat from the pan (do not pour the removed fat down the drain or it will clog the drain pipes). Increase the heat to medium high. Working in batches as to not crowd the pan, brown the lamb pieces on all sides, taking care not to stir the lamb pieces so they can get sufficiently browned.

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3 Arrange the meat and vegetables in the pan in layers. Start first with a layer of lamb, then add a layer of potatoes, onions, turnips, carrots, and chopped bacon. Add another layer of lamb and then another of vegetables. Add the barley, thyme, black pepper and a teaspoon of salt.


3 Add water or stock to the pot, and bring to a boil. Reduce the heat to a bare simmer. Let simmer, covered, but with the lid slightly ajar, for 1 1/2 to 2 hours, until the meat is fork tender and falling off the bones.

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4 Skim any excess fat from the stew. Use tongs to pick out and remove bones. Adjust seasonings, adding salt and pepper to taste.

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  • Andrea

    Omg YUM. Instead of lamb stock, I used half chicken stock and half Guinness. I can die happy now!

  • Pam

    I really was unhappy with my results. I think it was the bone in stew meat that I used. Yuck. The stew was bland and unpleasant to look at even though I followed the recipe (used water). I ended up removing all of the meat and just having a vegetable soup with a lamb broth. I added a bunch of flat leaf parsley and we are able to eat it. I went back to the website and saw what cut you used and went…. duh. I’m not sure what use these ragged stew meat chunks of fat and gristle are good for but I won’t be buying them again.

  • Mike

    This is almost identical to the recipe I use, however I add about a cup of Guinness to the recipe.

  • Drew

    Blasphemy! No dutch oven? Haven’t found one I can afford. Solution,rend bacon and brown meat in cast iron skillet, I used shoulder chops. Add 2 tablespoons flour to drippings whisk to light brown. (I like the color of turky gravy.) Slowly add water or broth and thyme whisking constantly. Assemble vegies and meat in large crock pot. Bring gravy to just a boil adjust seasoning to taste. Add gravy to crock pot set to high and walk away. Only other change was I used celery salt for last salt addition.

  • Liberty

    Anything with lamb is good, but the Irish stew is the best, also if you add corn on the cob on this stew, IT IS HEAVEN!!!

  • Katie

    I love this stew! It’s really lamb-y. So many lamb dishes taste like beef to me, but this one really brings out the lamb flavor. I used turkey bacon, so added a little olive oil to brown the lamb. This is definitely going to be a repeat recipe in my house.

  • mac

    Lamb shoulder is a great cut, but it should be trimmmed of excess fat before cooking. You can also dust the lamb with flour before browning which enhances flavor and thickens the stew. For spuds that hold their shape while stewing, I would suggest using waxy (boiling) potatoes.


    All great advice, thanks! In particular I think Yukon golds would work great with this stew. ~Elise

  • Mark

    I totally agree with the bone in and your additions. I make a recipe very similar to this one, and I even throw in green beans 10 minutes before I serve it. YUM