A bowl of slow-simmered lamb, glossy broth, tender root vegetables and the smoky snap of crisped bacon — this stew is comfort in a spoon.
It’s surprisingly approachable for a show-stopping weeknight or a cozy weekend dinner.
One tip before you start: mise en place saves time and keeps flavors bright; have everything prepped and measured.
This version leans into hearty shoulder meat and a rich stock reduction for deep savory notes.
If you like one-pot recipes that reward patience with layers of flavor, you’re in the right place.
For a lighter vegetarian stew option to try another night, check this Irish vegetable alternative: Irish vegetarian stew.
Why You’ll Love This Gordon Ramsay’s Irish Lamb Stew
– Deep, beefy lamb flavor with balanced acidity from white wine.
– Silky, thickened broth that clings to tender lamb and root vegetables.
– Crispy bacon adds smoke and fat for superior browning.
– Simple pantry ingredients with high-impact technique.
– Perfect for batch cooking and freeze-ahead meals.
– Textural contrast between melt-in-your-mouth lamb and firm potatoes.
The overall taste is rich, savory and slightly sweet from the carrots and a touch of sugar; the texture is a layered contrast — crisped bacon, seared lamb with caramelized edges, and velvet-tender vegetables in a reduced, glossy broth.
“Five stars — this stew filled my house with the most amazing aroma and the lamb fell apart perfectly after two hours. Family favorite for wintry Sundays!”
Key Ingredients for Gordon Ramsay’s Irish Lamb Stew
Lamb shoulder
Lamb shoulder is well-marbled and becomes exceptionally tender when braised low and slow; the connective tissue melts into gelatin, enriching the sauce.
Buy bone-in if possible for extra depth, but boneless cubes work fine for faster prep.
If you substitute lamb leg, expect slightly leaner meat and a firmer texture that will still be tasty but less silky.
Diced bacon
Bacon provides fat for searing and smoky, savory depth that amplifies the stew’s umami.
Choose thick-cut smoked bacon for best texture and rendered fat; cook until crispy to concentrate flavor.
Substitute pancetta for a milder, saltier profile or omit for a pescatarian-friendly version, but you’ll lose the smoky backbone.
Beef stock
A robust beef stock deepens the broth and adds collagen for body as it reduces.
Use low-sodium or homemade stock to control salt levels and avoid overpowering the lamb.
If you must substitute, use a strong chicken stock plus a splash of Worcestershire for added umami, but the result will be lighter.
Potatoes (unpeeled)
Unpeeled potatoes hold their shape and add a creamy bite as they simmer to tenderness.
Choose waxy varieties for better structure or Yukon Golds for creaminess; scrub rather than peel to retain nutrients and texture.
Swap for parsnips or turnips for a sweeter, earthier finish, though the mouthfeel will change.
Full Ingredient List for Gordon Ramsay’s Irish Lamb Stew
– 680g diced bacon
– 2.7kg lamb shoulder, cut into cubes
– 65g plain flour
– 2.5g salt
– 2.5g black pepper
– 1 large chopped onion
– 3 minced garlic cloves
– 120ml water
– 960ml beef stock
– 10g sugar
– 600g diced carrots
– 3 cubed potatoes (unpeeled)
– 2 large onions, cut into quarters
– 240ml dry white wine
– 5g dried thyme
– 2 bay leaves
Step-by-Step Instructions for Gordon Ramsay’s Irish Lamb Stew
Step 1: Cook the bacon until crispy in a large Dutch oven, then reserve the fat.
Render the bacon slowly over medium heat until the pieces are deeply golden and crisp, then use a slotted spoon to remove them to a paper towel and leave the fat in the pot.
Pro Tip: The fat should shimmer and smell smoky; bacon pieces should be crunchy and release minimal grease when pressed.
Step 2: Toss the lamb with flour, salt, and pepper.
Place cubed lamb in a shallow tray and dust evenly with plain flour, then season with salt and pepper; this coating creates a flavorful crust and helps thicken the stew.
Pro Tip: The lamb should have an even, light dusting of flour with no clumps.
Step 3: Sear the lamb in batches in the reserved bacon fat until browned.
Over high-ish heat, sear the lamb in small batches to avoid crowding; you want a deep brown crust, not steam. Transfer seared pieces to a plate as you work.
Pro Tip: The pot surface should show browned fond (dark streaks) and each piece of lamb should have caramelized edges.
Step 4: Sauté chopped onion and garlic until softened.
Lower heat slightly and sweat the chopped onion and minced garlic in the same fat until translucent and lightly golden, scraping up the fond to release flavor.
Pro Tip: The onion should be soft and glossy, garlic fragrant but not burnt.
Step 5: Deglaze the pot with water.
Pour the 120ml water into the hot pot and use a wooden spoon to loosen any browned bits from the base — this is flavor gold.
Pro Tip: The liquid should bubble and lift the fond into a brown, aromatic emulsion.
Step 6: Combine bacon, lamb, stock, sugar, vegetables, wine, and herbs in the pot.
Return the crispy bacon and seared lamb to the pot, add beef stock, white wine, sugar, diced carrots, potatoes, quartered onions, thyme and bay leaves. Bring the pot to a simmer and ensure everything is submerged.
Pro Tip: The pot should look generously filled with liquid just covering the meat and vegetables; wine will add a pale sheen to the broth.
Step 7: Bring to boil, then simmer covered for 2-2.5 hours.
Raise heat until the surface briefly comes to a boil, then reduce to the lowest simmer, cover and cook until the lamb is falling-apart tender and the broth is reduced and glossy.
Pro Tip: The lamb should be easily pulled apart with a fork and the broth should coat the back of a spoon.
Step 8: Finish by removing bay leaves, adjust seasoning, and serve.
Discard bay leaves, taste and adjust salt and pepper, then serve immediately with the reserved bacon scattered on top for crunch.
Pro Tip: The final stew should smell deep and savory, with a glossy surface and tender vegetables that hold shape.
Pro Tip: For a practical reference on slow-cooked one-pot techniques similar to this approach, see this crock pot method that helps with timing and temperature choices: crock pot beef stew.
Expert Tips for Gordon Ramsay’s Irish Lamb Stew
– Temperature tip: Maintain a gentle simmer after the initial boil; a vigorous boil breaks down collagen too quickly and can make meat dry.
– Browning technique: Don’t overcrowd the pan when searing; small batches produce a deeper, more complex crust.
– Deglazing cue: After searing, the pot should have dark browned bits — deglaze immediately to capture that flavor.
– Texture troubleshooting: If the broth is too thin after cooking, remove the lid and simmer uncovered for 10–15 minutes to reduce; if too thick, stir in hot stock or water 60ml at a time.
– Equipment tip: Use a heavy Dutch oven for even heat distribution and dependable fond formation.
– Common mistakes: Adding potatoes too early can cause them to disintegrate; add them in the second half of simmering so they retain structure.
– Resting and finishing: Let the stew sit 10–15 minutes off the heat before serving to let flavors settle and thicken.
– Salt control: Because bacon and stock add salt, always taste and adjust at the end rather than heavily salting at the start.
For another comforting braise that uses similar low-and-slow logic but with lighter flavors, try this creamy chicken thigh stew for inspiration: creamy chicken thigh stew.
Storage & Freezing for Gordon Ramsay’s Irish Lamb Stew
Fridge storage: Cool stew to room temperature within two hours, then store in airtight containers. Consume within 3–4 days for best quality.
Freezer storage: Portion into freezer-safe containers or heavy-duty zip bags, removing excess air; the stew freezes well for up to 3 months. Label with date.
Thawing: Thaw overnight in the refrigerator for 24 hours before reheating; for quick thawing, use the defrost cycle of your microwave on lower power then transfer to a pot.
Reheating: Gently reheat on low in a covered pot, stirring occasionally; add a splash of water or stock if the sauce has thickened too much. Reheat to an internal temperature of 74°C (165°F) for safety.
Best containers: Use glass or BPA-free plastic containers for fridge storage and rigid freezer-safe containers for long-term storage to prevent crushing.
Variations & Substitutions for Gordon Ramsay’s Irish Lamb Stew
– Guinness and stout variation: Replace half the beef stock with a dark stout or Guinness for a deeper roasted malt character; the stew will gain a richer, slightly bitter backbone that pairs well with chewy rye bread.
– Mediterranean twist: Add a can of crushed tomatoes, a splash more wine, and finish with chopped rosemary and lemon zest instead of thyme for a brighter finish; the stew shifts from Irish comfort to Mediterranean braise.
– Lamb to beef swap: Use chuck roast in place of lamb shoulder and extend cooking time slightly; you’ll get a similarly tender, beef-forward stew with a different aroma profile.
– Vegetarian hearty stew: Omit meat, increase mushrooms, add lentils or seitan, and use vegetable stock; the texture will be different but the same cooking technique yields deep, savory richness.
Frequently Asked Questions About Gordon Ramsay’s Irish Lamb Stew
Q: Can I use a slow cooker instead of a Dutch oven?
A: Yes. Brown the bacon and lamb in a skillet first for best flavor, then transfer to a slow cooker with the remaining ingredients. Cook on low for 6–8 hours or high for 3–4 hours until the lamb is tender. Finish uncovered for 20–30 minutes if you need to thicken the sauce.
Q: How do I prevent the potatoes from falling apart?
A: Choose waxy or Yukon Gold potatoes and add them after the meat has been braising for about 60–75 minutes. Keep the simmer gentle and avoid over-stirring. If potatoes start to break down, add them later in the cooking time next time.
Q: Why is my broth cloudy rather than clear?
A: Cloudiness often comes from vigorous boiling, which emulsifies fats and starches. Keep the stew at a bare simmer and skim foam or excess fat early to keep the broth clearer and the flavors cleaner.
Q: Can I make this stew ahead and reheat for guests?
A: Absolutely. The flavors deepen after resting overnight. Reheat slowly on the stove, checking seasoning and adding a splash of stock if the sauce tightened too much. Crispy bacon can be reserved and refreshed under a broiler before serving.
Q: How do I adjust seasoning if it’s too salty?
A: Add unsalted, diced potatoes or a peeled, halved apple during a short simmer to absorb some salt, or dilute with hot unsalted stock or water and then re-reduce to concentrate flavors without excess saltiness.
Final Thoughts on Gordon Ramsay’s Irish Lamb Stew
This stew rewards the patient cook with layered flavors — smoky bacon, gelatinous lamb, and a glossy, reduced broth.
If you enjoyed the technique, compare notes with Gordon Ramsay’s approach here: Gordon Ramsay Mutton Stew – Rich Flavor & Easy Steps.
For a step-by-step shoulder braising guide, see this detailed resource: Lamb Stew Recipe: How to Make Lamb Shoulder Stew – MasterClass.
If you want another Irish-style take on lamb gravy and vegetables, this well-tested recipe is helpful: Lamb Stew (Irish Stew) – Spend With Pennies.
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Irish Lamb Stew
Ingredients
Main Ingredients
- 2.7 kg lamb shoulder, cut into cubes Bone-in is preferable for depth of flavor.
- 680 g diced bacon Use thick-cut smoked bacon.
- 960 ml beef stock Use low-sodium or homemade for best control.
- 240 ml dry white wine Adds acidity to balance flavors.
- 600 g diced carrots Adds sweetness to the stew.
- 3 large potatoes (unpeeled), cubed Waxy varieties work best for texture.
Seasonings
- 65 g plain flour For coating the lamb.
- 2.5 g salt Adjust according to taste.
- 2.5 g black pepper To taste.
- 5 g dried thyme Herbal flavor enhancer.
- 2 ea bay leaves To be removed before serving.
- 10 g sugar Balances richness of the broth.
Aromatics
- 1 large chopped onion For flavor base.
- 3 cloves minced garlic Enhances depth of flavor.
- 2 large onions, cut into quarters Adds sweetness and aroma when cooked.
Liquid
- 120 ml water Used for deglazing the pot.
Instructions
Preparation
- Cook the bacon until crispy in a large Dutch oven, then reserve the fat.
- Toss the lamb with flour, salt, and pepper.
Cooking
- Sear the lamb in batches in the reserved bacon fat until browned.
- Sauté chopped onion and garlic until softened.
- Deglaze the pot with water, scraping up any browned bits.
- Combine bacon, lamb, stock, sugar, vegetables, wine, and herbs in the pot.
- Bring to boil, then simmer covered for 2-2.5 hours.
- Finish by removing bay leaves, adjust seasoning, and serve.
