Irish stew
Ingredients
- 3 middle necks of lamb (about 1.8kg/4lb), filleted and boned - you need to end up with about 950g/2lb 2oz pure meat
- 650g floury potatoes, such as King Edward
- 650g waxy potato, such as Desirée or Pentland Javelin
- 1kg carrots
- 2 onions
- ½ tsp fresh thyme leaves
- chopped fresh chives and parsley, to garnish
- bones from the lamb
- 1 large carrot, quartered
- 1 onion, quartered
- ½ celery stick, quartered
- 1 bay leaf
- 2 large sprigs of thyme
- a generous sprig of parsley
- 6 black peppercorns, lightly crushed
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