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Now the cold weather has really arrived, why not give this recipe a try, with crusty bread rolls a real heart warming stew thats not expensive to make and uses no turkey at all.

Irish Stew

1 1/2 lb Middle Neck Cutlets of Lamb
1/2 lb Onions, peeled
1 lb Old Potatoes, peeled
1 tbs fresh Parsley, chopped
1 tsp Dried Thyme
1/8 tsp Salt
1/8 tsp Ground Black Pepper
1/2 pint Water
Fresh Parsley, chopped to garnish

Trim the excess fat from the lamb. Thinly slice the onions and potatoes. Layer the meat, onions and potatoes in a deep casserole dish, sprinkling each layer with the herbs and seasoning. Finish with an overlapping layer of potato. Pour in the water, cover with greaseproof paper and then a lid. Cook at 170C/325F/Gas mark 3 for about 2 hours or until the meat and vegetables are tender. Uncover and place under a hot grill to brown the top if you wish. Sprinkle with parsley to serve.