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


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