A hearty traditional Irish favourite which, when cooked well, always goes down a treat.


  • 900 g lean neck of lamb (or mutton pieces)
  • 450 g onions (peeled and chopped)
  • 450 g potatoes (peeled and sliced)
  • 450 g carrots (peeled and chopped)
  • salt and pepper
  • pinch of thyme


  • Place the lamb or mutton in a large saucepan with the thyme, and cover with cold water.
  • Bring slowly to the boil and simmer for one hour.
  • Add the onions, carrots and potatoes.
  • Season, and continue cooking slowly, with the lid on the saucepan for one further hour.

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