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Okay, I came up with this myself based on a traditional Irish recipe, but being from the McCloy clan of Northern Ireland, I figure I have the right to add my clan name to it. This makes a huge amount of food. Make sure to have plenty of folks visiting when you prepare this.


  • 3-4 lb leg of lamb - cubed (about 1 to 1 1/2")
  • 2tbsp olive oil
  • 2 medium potatoes, cubed
  • 3 Carrots, cut into 1" pieces
  • 2 Parsnips, cut into 1" pieces
  • 1 celery stalk, cut into 1" pieces
  • 1 medium onion, chopped
  • 3 cloves crushed garlic
  • 2 white turnips, peeled and quartered
  • 4 cups organic low sodium chicken broth
  • 2 tbsp fresh thyme, chopped
  • 1/4 cup chopped fresh parsley
  • 2 tsp cream of tartar (as a thickener)
  • salt and pepper to taste


  • Over medium heat, brown lamb and garlic in oil in a large pot.
  • Add broth; cover and simmer for 1 hour.
  • Remove surface fat.
  • Add vegetables; simmer, covered, until vegetables are tender, about 15 to 20 minutes.
  • Simmer for another 5 minutes.
  • Add cream of tartar and stir until smooth.
  • If the simmering stew does not thicken to desired consistency, add a little bit more.
  • Add herbs and seasonings and simmer for 5 to 10 minutes.
  • Adjust seasonings to taste.

Categories: Lamb/Sheep  Main Dish  Stew 
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