How to make Mary Berry’s Irish stew Ingredients (serves six to eight people) 1kg neck of lamb (diced into two-centimetre cubes) 600ml (one pint) of chicken or lamb stock 750g of potatoes ...

Use it as a substitute for oxtail or any other stewing meat, or cook it in the traditional dishes of Irish stew and Lancashire hot pot. FAQs about BBC Food ...

Use it as a substitute for oxtail or any other stewing meat, or cook it in the traditional dishes of Irish stew and Lancashire hot pot. FAQs about BBC Food ...

Following the oil reaching the desired temperature, briskly fry the lamb for four to six minutes until it adopts a golden hue ...

Discard the herb bundle and season with salt and pepper. Serve. Make Ahead: The lamb stew can be refrigerated for up to 3 days. Reheat gently before serving. Serve With Buttered noodles.