As a kid, this was a favourite in our home. It came served with well-buttered toasted crusty bread slices, plenty of chopped parsley and seasoned with good splashes of piquant Worcestershire sauce. My Mum never browned her Irish stew, but feel free to.

Ingredients

• 8 lamb shoulder chops
• 1-2 large swede, peeled and cut into chunks
• 2 large parsnips, peeled and cut into chunks
• 2 large carrots, peeled and cut into chunks
• 2-3 large onions, peeled and diced
• 3 large potatoes, peeled and cut into chunks
• 4 cups water or light chicken stock
• ¼ cup Worcestershire Sauce
• ½ cup chopped fresh parsley

Method

1. Turn the slow cooker on to pre-warm while gathering and preparing the ingredients.
2. Trim the excess fat from the lamb chops. Season the chops well with salt and pepper.
3. Dice the onion finely. Cut the potatoes, parsnips, swedes and carrots into large chunky pieces.
4. Layer the lamb and vegetables in the pre-warmed slow cooker. Add the bay leaf if using. Pour the water or chicken stock into the slow cooker and cover with the lid.
5. Cook on low for 8-9 hours or high 4-5 hours.
6. Drizzle in the Worcestershire sauce and scatter over the parsley before serving with warm buttered Irish Soda Bread.