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Forequarter Chop Irish Stew

Forequarter Chop Irish Stew


  • 1/2 cup plain flour
  • 1 pinch salt and pepper
  • 1 1/5 kg lamb forequater chops (cut in half)
  • 3 tbs vegetable oil
  • 3 unit onion (sliced)
  • 3 unit carrot (peeled, sliced)
  • 1 unit swede (peeled, diced)
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 3 tbs tomato paste
  • 3 cup beef stock (liquid)
  • 1 kg potato (peeled, thickly sliced)
  • 1/3 cup parsley (chopped)



  1. Place flour, salt and pepper in a bag with the lamb chops and shake.
  2. Heat oil in a frying pan and sear chops on both sides.
  3. Place chops in slow cooker with potatoes, carrots, swede and thyme.
  4. In the same frying pan, cook the onions for 3 minutes and then add the tomato paste, cooking for 2 minutes. Add the stock to the pan and bring to the boil. Pour into the slow cooker.
  5. Cook on high for 4 hours or low for 8 hours. Remove bones before serving and stir through parsley.

Recipe from


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