How to Cook the Perfect Irish Stew

Eating since 1958, cooking since 1974

2 tbsp oil or lamb fat

3 large onions, peeled and thickly sliced

10 to 12 medium very floury potatoes, depending on size and hunger, golden wonder or kerr’s pink are ideal, if you can get them; otherwise rooster, desiree or maris piper

1 neck of lamb, hogget or mutton, cut into thick slices

2 sprigs fresh thyme

6 carrots (optional; substitute some of these for chopped turnip, swede or leek, if you like)

Chopped parsley or chives, to serve

Note: Ingredients may have been altered from the original.

Directions at theguardian.com

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