Irish stew brings up childhood memories for many of us, good and bad. Whilst many of us love the dish, other will just take it or leave it, but its worthwhile rediscovering that there is nothing better than a well cooked Irish Stew.
By using the correct cut of lamb, good ingredients, slow gently cooking and good presentation you will have a delicious dish. The best of cut of lamb to use is the middle neck but old lamb or mutton leg meat also works well.
While many of us think of the first month of spring and lamb unfortunately this is not true as most of the lamb available is mutton (a year old) making British lamb perfect for this dish in March. I like to serve Irish Stew with a warm bread such as Irish Soda Bread.