Happy St Patrick's Day!
Here is a lovely slow cooked stew using scrag of lamb (lamb neck). It is a cut that is well marbled with fat - with the long slow cook melts the fat through the meat, resulting in it becoming super tender. This recipe serves 4 with leftovers.
1 tbsp oil
200g smoked streaky bacon, preferably in one piece, cut into chunks
900g scrag of lamb, cut into large chunks
small bunch thyme
3 onions, thickly sliced
5 carrots, cut into thick rounds
6 medium potatoes, cut into big chunks
700ml lamb stock
3 bay leaves
1 large leek, washed and cut into chunks
Get your slow cooker out and ready! Then get a frying pan on the hob to a medium heat, fry off the bacon chunks until crisp, tip into the slow-cooker pot, then brown the chunks of lamb in the pan. Transfer to the slow-cooker and add the thyme, onions, carrots, potatoes, stock, bay leaves, leek and enough water to cover the lamb. Place the lid and put onto an auto cook for 8 hours.
Serve - We like to have some crusty bread to mop up the juices!