Ingredients

The following ingredients have 6 Servings
  • 2 1/2 lb lamb shoulder (cubed)
  • 4 slices bacon (sliced into 1-inch pieces)
  • 2 onions (cut into wedges)
  • 2 lbs new potatoes (peeled and quartered)
  • 6 small to medium carrots (peeled and sliced into 2-inch pieces)
  • 1 turnip (cubed)
  • 4 cups chicken (beef or vegetable stock)
  • 1 tsp dried thyme
  • salt and pepper (to taste)

Instruction

  • Season the lamb with salt and pepper and set aside
  • Heat a large dutch oven (6 to 7-QT) on medium heat and add the bacon. Cook for 3-4 minutes or until the bacon is crispy. Use a slotted spoon to remove the bacon to a paper towel.
  • Increase the heat to medium-high and add the lamb pieces (working in batches), browning all sides in the bacon fat. Remove the lamb to a plate.
  • Add the onion to the dutch oven and cook for 2-3 minutes or until golden. Add the lamb back to the dutch oven along with the broth and dried thyme. Bring the broth to a boil, then reduce the heat to low and simmer for one hour.
  • After one hour add the potatoes, carrots, turnip, and bacon. Cook for an additional 20-30 minutes or until the vegetables are fork tender.