In this recipe we are using hogget rather than young lamb, hogget is a sheep that is between one and two years old, while lamb is less than one year old. The extra age of hogget means that the meat has a more pronounced, richer flavour and a firmer texture than lamb. This makes it ideal for slow-cooking stews like Irish stew, where the meat needs to be cooked for a long time to become tender and full of flavour.

What’s more, hogget is also more sustainable and ethical than lamb. By allowing sheep to live for longer before they are slaughtered, farmers can reduce their environmental impact and ensure that their animals are treated well throughout their lives. So, choosing hogget over lamb is a great way to support sustainable and ethical farming practices and at this time of year we have it in stock.

This recipe should serve about 4-6 people, depending on portion size.

Ingredients:

• 2 lbs. hogget, cut into cubes
• 4 large potatoes, peeled and sliced
• 3 large carrots, peeled and sliced
• 2 onions, peeled and chopped
• 2 cloves of garlic, minced
• 2 tablespoons of olive oil
• 2 tablespoons of flour
• 16 fluid ounces of beef broth
• I/2 a pint of Guinness *
• 2 bay leaves
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 325°F.
2. In a large heavy bottomed casserole dish, heat the olive oil over medium-high heat. Add the hogget cubes and brown them on all sides for about 5-7 minutes. Remove the hogget from the casserole and set aside.
3. In the same casserole, add the chopped onions and sauté until they become translucent, about 3-5 minutes.
4. Add the minced garlic and cook for a further minute.
5. Sprinkle the flour over the onions and garlic, and stir to combine.
6. Slowly pour in the beef broth and Guinness, stirring constantly to prevent lumps. Add the bay leaves and season with salt and pepper to taste.
7. Add the browned hogget cubes back to the casserole, along with the sliced potatoes and carrots.
8. Cover the casserole with a lid and place it in the preheated oven at 150 degree’s C. Cook for about 2-3 hours or until the meat is tender and the vegetables are cooked through.
9. Remove the bay leaves and serve the Irish stew hot with a slice of Irish soda bread.

* It’s always best to buy at least one pint of Guinness to slake your thirst when working over a hot stove.