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Lamb Stew

Lamb Stew
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by in Jan 1984

Yield: 6 servings


  • 2 pounds lamb stew meat
  • 4 large potatoes, peeled and sliced
  • 4 carrots, scraped and sliced thin
  • 2 onions, chopped
  • 1 small head cabbage, shredded
  • salt and pepper to taste
  • 2 tablespoons chopped parsley
  • 1 bay leaf
  • 1/2 teaspoon dried rosemary


Over a hot fire (or on your kitchen stove), cover the stew meat with about 3 quarts of water and simmer, covered, for about 1 hour. Drain meat, reserving stock. In a buttered Dutch oven, layer vegetables, putting some meat between each layer. Season with salt and pepper and top with parsley, bay leaf, and rosemary. Add enough meat stock to barely cover vegetables. Cover tightly and simmer slowly for about 1-1/2 hours on top of the stove, until stew is tender.

Updated Wednesday, October 27th, 2010
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