This recipe is fantastic. I made it for an Irish friend who has traveled throughout the Emerald Isle sampling their stews, and he absolutely raved about it. He said it was better than any he had tried in Ireland. To save money, I used leg of lamb rather than shoulder. I worried it might not be tender enough, but we could cut it with our soup spoons! Also, you must simmer the carrots and potatoes much longer than the recommended 20 minutes to soften them. Lastly, I definitely recommend letting the cooked dish sit in the fridge overnight. Reheat on the stove the next day before serving. This is absolutely perfect!
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This recipe is fantastic. I made it for an Irish friend who has traveled throughout the...