Lamb Food

IRISH LAMB STEW

Irish Lamb Stew image

Authentic Irish stew is always made with lamb and is even better as the flavors blend, so make it the day before you plan to serve it.

Provided by Peggy Trowbridge Filippone

Categories Entree Lunch Dinner Soup

Time 2h15m

Yield 12

Number Of Ingredients 17

Ingredients

1/2 pound bacon (thick sliced, diced)
6 pounds lamb shoulder (boneless, cut into 2-inch pieces)
1 teaspoon salt
1/2 teaspoon black pepper (freshly ground)
1/2 cup all-purpose flour
2 cloves garlic (finely chopped)
1 large yellow onion (finely chopped)
4 cups beef stock (homemade or store-bought)
2 teaspoons sugar
4 cups carrots (cut into 1-inch pieces)
2 large yellow onions (thinly sliced)
3 pounds potatoes (peeled, quartered, and cut into 1/2-inch pieces)
1 teaspoon dried thyme
1 bay leaf
1/2 cup dry white wine
Garnish: parsley (chopped)
1 soda bread

Steps:

Enjoy.

Nutrition Facts : Calories 647 kcal, Carbohydrate 38 g, Cholesterol 164 mg, Fiber 5 g, Protein 58 g, SaturatedFat 7 g, Sodium 853 mg, Sugar 6 g, Fat 28 g, ServingSize 12 servings (serves 12), UnsaturatedFat 0 g

LAMB BABY FOOD

Lamb Baby Food image

Once you introduce meat to your baby, lamb is a great choice, not least because it's high in iron, which babies need as their iron stores start to dwindle around 6 months old. My little one loved this lamb and it was so easy and cheap to make.

Provided by Diana Moutsopoulos

Categories Meat and Poultry Recipes Lamb Shanks

Time 2h

Yield 10

Number Of Ingredients 2

Ingredients

1 lamb shank
1 pinch dried thyme

Steps:

Place the lamb shank in a saucepan, cover with water, and add thyme. Cover and bring to a boil over medium-high heat. Reduce heat to a simmer and cook until meat is falling off the bone, 45 minutes to 1 hour.
Transfer lamb and 16 ounces cooking liquid to 2 separate containers. Place in the refrigerator to chill, 1 hour to overnight. Discard remaining cooking liquid.
Skim off any solidified fat from the chilled cooking liquid and discard.
Remove meat from bone and place in a food processor. Discard bone, excess fat, and tendons. Add 2 1/2 ounces cooking liquid to the meat and process until a fine, even texture is achieved, adding more liquid as needed.

Nutrition Facts : Calories 21.8 calories, Carbohydrate 0.1 g, Cholesterol 8.9 mg, Fat 1.1 g, Protein 2.7 g, SaturatedFat 0.5 g, Sodium 6.5 mg

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