Reviewed: Apr. 26, 2012

Yummy!

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orchid_blossom

Reviewed: Apr. 11, 2012

Tasted delicious! And leftovers tasted just as good!

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brookekessler

Cooking Level: Beginning

Reviewed: Apr. 9, 2012

Good recipe, except you can dispense with the bacon. Added basil and rosemary and juice of 1 lemon. Used red wine vinegar instead of white wine. Unless you want a gamey dish, I suggest you marinate lamb using marinade mix and lots of garlic the night before.

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msudawg85

Reviewed: Apr. 9, 2012

I skipped the bacon and wine and just threw everything in a crockpot. So yummy!!

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baileyk

Reviewed: Mar. 31, 2012

FREAKIN AWESOME!! I halved the recipe, and used a few extra cups of water and broth to keep it from boiling down to nothing and so that the veggies would have some liquid to soften in... :P but apart from that, ABSOLUTE GOLD!!! make sure to use BONELESS lamb shoulder (as suggested) for eating ease. :)

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Yobachus

Cooking Level: Intermediate

Home Town: Arima, Arima Borough, Trinidad And Tobago

Reviewed: Mar. 23, 2012

This was wonderful!!

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sharonsnow

Cooking Level: Intermediate

Living In: Bronx, New York, USA

Reviewed: Mar. 21, 2012

I made this for a St. Paddy's day party and got nothing but rave reviews! Delicious, even with beef.

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kitty

Reviewed: Mar. 19, 2012

I pulled together a variation on this recipe from others on this site, trying to recreate a dish my Irish mother made often when I was a child. Unfortunately for our family, our mother was a wonderful cook, but did not write down any recipes for later generations. Rating this as best I can on the ingredients and methods I used, I'm giving 4 stars. Thanks for the recipe! I didn't quite get the same flavour/texture of mom's recipe, but I came close. Trying again someday.

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silversong

Cooking Level: Intermediate

Home Town: Montague, Prince Edward Island, Canada

Reviewed: Mar. 18, 2012

I made this for St. Patrick's Day party and people raved about it. It was delicious. My only complaint would be the cost. It was $40 just for the 6 pounds of lamb. I would probably reduce the amount of lamb to 1/3 less to reduce the cost. I think it would still be delicious.

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j2jadams

Reviewed: Mar. 15, 2012

I had corned beef in the crock pot, so I had to take the old-fashioned stovetop aproach. The ingredients for this dish are a little off. I can't imagine trying to get all of these ingredients into one pot for stew. I was fine with one pound of bacon, 2 lbs of lamb stew meat, 3 carrots, 2 onions (instead of 3), and 2 potatoes. The stew was a little watery, so I wound up taking out some of the liquid, whisking in about a tablespoon of cornstarch, and that did the trick. Of course, the recipe cooked longer than expected to soften the potatoes and carrots. I also added 1 tsp garlic powder to the flour, because I'm accustomed to doing that for all my stews. This was tasty, but it takes a few tweaks to get it right.

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