Reviewed: Jan. 17, 2005

Cooked exactly as per recipe and allowed it to rest for 6 hours. Beautiful tender meat - very flavourful. Big hit with both my husband and me.

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Sarah2006

Cooking Level: Expert

Home Town: London, Greater London, England, U.K.

Living In: Thorne, Yorkshire, England, U.K.

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Reviewed: Jan. 9, 2005

This stew is better the nexr day! It made so much that we freezed the rest and have been enjoying the stew for lunch on cold Midwest days! It was easy recipe to follow. YUM!!! Scott Air Force BAse, IL Maria

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SOL3

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Reviewed: Nov. 22, 2004

This is what you call comfort food, Yummy! Made a few modifications, but nothing significant. My only complaint is that the lamb did not taste as good as I expected it to. For the price, I may sub beef next time, which may make some people gasp! I'd rather have my lamb roasted or grilled.

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Ioreth

Cooking Level: Intermediate

Home Town: Nampa, Idaho, USA

Living In: Cainta, Rizal, Philippines

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Reviewed: Nov. 22, 2004

Very hearty stew with great flavor. I changed things a bit by using less bacon, adding the herbs in the first stage of cooking, and using the oven instead of cooking on stove top.

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JBELLS

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Reviewed: Nov. 10, 2004

Really flavorful. Nice change from beef. Even kids approved.

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NOSEYROSEY

Home Town: Warren, Ohio, USA

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Reviewed: Nov. 3, 2004

YUMMYLICIOUS!!! I skimmed nor changed nothing in the recipe and the stew was just magnificent!!! I used the remaining stew for pie filling the next day and it was simply out of this world!!! Definitely a keeper; stew or pie!!!

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Suh McCaw

Cooking Level: Expert

Home Town: Melbourne, Victoria, Australia

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Reviewed: Oct. 10, 2004

I couldn't find a lamb shoulder at my local grocery store, so ended up using a leg of lamb cut into stew meat instead. Leg of lamb, being a tender cut, is not recommended for stew. The good news is that, despite that, this stew turned out wonderfully and got two rave reviews from the lamb-loving Aussies at dinner that evening. Otherwise I deviated only slightly from the recipe. I used my crock pot (five hours on high) and added additional potatoes (six medium-sized). It turned out wonderfully! I can only imagine it would be even better if I'd had a cut of meat more suited to slow, wet cooking.

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WIMSEY

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Sep. 26, 2004

fantastic recipe. yum yum yum!

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RAINECOOK

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Brooklyn, New York, USA

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Reviewed: Sep. 17, 2004

Left house smelling aweful and tasted bitter.

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harvey

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Reviewed: Apr. 1, 2004

When I made this I found when I added all the dry foods there was not enough broth. I had to double the broth. The stew still came out thick and delicious. This is the 2nd time I have tried it.

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KUBOKIM

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Reviewed: Mar. 30, 2004

This was very good. I did cut the bacon down to half and also the lamb and I did thicken the sauce at the end. Other than that, I followed the directions and it was fabulous. I made it with Irish Soda Bread from this site and it was very good dipped in the sauce. The lamb was very tender. The preperation time did take a bit longer, but it was well worth it.

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LESLEYfromWI

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Reviewed: Mar. 20, 2004

I never thought I would enjoy lamb. Needed some improvement. It is my opinion you could due w/o the white sugar and water.Substitute beef broth in its place. Otherwise, for the first lamb stew I ever made, I am glad I started w/ this recipe. I'm hooked on lamb.

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JO_2001

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Reviewed: Mar. 17, 2004

Way too much lamb. Maybe it would be better with about 1/2 of the lamb.

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JBOBIER

Cooking Level: Intermediate

Home Town: Ferry, Michigan, USA

Living In: New Era, Michigan, USA

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Reviewed: Mar. 14, 2004

This stew was out of this world!! The broth is excellent! I did make some changes. I cut the lamb back to 3 lbs., as lamb is expensive in our area. I also did not put in the onion sections as my husband doesn't like a lot of onion. I don't use wine in cooking, so I added another cup of broth. Par excellence!!

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readernut

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Hermann, Missouri, USA

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Reviewed: Mar. 1, 2004

Great stew but took longer that 20 minutes to prepare. Allow at least 30 minutes. Will make again and again..

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BIDPOOL

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Reviewed: Feb. 15, 2004

This recipe was wonderful. Begin on a low carb diet, I used Atkins Bake mix instead of flour. I did add the potatoes but did not eat them although my family did. We all loved the dish.

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Debbie M

Cooking Level: Intermediate

Home Town: The Woodlands, Texas, USA

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Reviewed: Feb. 5, 2004

This was a so good! I used leftover lamb roast and it was delicious...and even better the next day for lunch.

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Maggie

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Reviewed: Feb. 1, 2004

Great stew! I omitted the bacon, wine and thyme. I added some tumeric and cumin...delicious. Thank you.

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k. treat

Cooking Level: Intermediate

Home Town: Johnsburg, Illinois, USA

Living In: Sarasota, Florida, USA

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Reviewed: Dec. 27, 2003

This was so delicious! I left out the carrots and added whole brown mushrooms, whole fresh green beans, and a few grape tomatos. I made mine in a crockpot. Everyone in my family loved this & I'll definitely be making it again.

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HAYHEYPAULA

Cooking Level: Expert

Home Town: Reynoldsburg, Ohio, USA

Living In: Colleyville, Texas, USA

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Reviewed: Dec. 14, 2003

This is fantastic. I don't care for bacon, but I did use bacon grease to brown the lamb, and omitted the bacon itself. I also had to simmer quite a bit longer than the recipe called for (about 3 1/2 hours) to soften the potato and carrot, and I did add quite a bit more beef broth to the stew, as well as using broth to deglaze the pan. I didn't add water at all. The end result was delicious, the lamb tender, and the flavors very savory. A great comfort dish. I won't make this often (holy cow, check out the fat!!!) but it will be a treat.

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