Irish Clear Lamb Stew

This is lamb stew the way it’s been made in Irish kitchens for generations: no flour, no thickener, just meat and vegetables simmered in stock until everything is fork-tender and the broth is rich with lamb flavor.

Bone-in neck chops are the cut of choice here, and you leave those bones in. They release collagen and marrow during the long simmer, giving the broth a silky body that no amount of flour could replicate. Tossing the meat and vegetables in hot lamb fat first builds a savory base before the stock goes in.

Whole potatoes sit right on top of the stew, steaming gently as everything below simmers for two hours. The final step is what makes this version special: the cooking liquid gets poured off, degreased, and finished with a swirl of butter, fresh chives, and parsley before going back over the stew. That gives you a clear, glossy broth instead of a cloudy, greasy one.

Pro Tips

• Only trim excess fat from the lamb. Some fat left on the chops adds flavor and keeps the meat moist through the long cook.
• Simmer gently, never boil. A rolling boil makes the broth cloudy and toughens the meat. You want barely bubbling.
• Degreasing the liquid is a must. Skim the fat from the surface with a spoon, or chill the liquid briefly and lift off the solidified fat.
• The butter swirled in at the end adds richness and gives the broth a glossy sheen. Don’t skip it.

Variations

• With turnips: Add peeled, quartered turnips alongside the carrots for a more traditional root vegetable mix.
• Herbed version: Toss in a sprig of fresh thyme or rosemary during the simmer for deeper herbal flavor.