Back then, the stews would consist of four ingredients combined in one large pot and slowly cooked over a fire. These four ingredients— potatoes, mutton, onions, and water— were cheap, easily accessible and staples in Irish diets. Mutton is the meat of an older sheep, which was preferred over lamb because after maturing the sheep could be used first for other resources, such as milk and wool. Older meat was less tender, so slow cooking or stewing over a fire was the only way to soften the meat. Other root vegetables were sometimes added if they were accessible, such as turnips, carrots or parsnips.
Although a necessity in Irish diets in the 1800s, Irish stew is considered a comfort meal today. Lamb is used more often than mutton, but other meats such as beef can be used as well. There are also many variations in recipes across the country. For instance, the “Dublin coddle” recipe adds sausages, bacon, thyme and parsley. The “Connemara stew” adds carrots, thyme and bay leaves. Today, Irish stew is prepared by first cutting and browning the lamb. The potatoes are then peeled and chopped. All ingredients are combined and slowly cooked for hours until the meat is tender and the vegetables soften, thickening the stew's consistency.
Yes! In both restaurants, all of the ingredients were sourced from local farmers in County Kerry. Kerry lamb is even considered a delicacy in the region!
Ireland’s nickname, the Emerald Isle, is a nod to the island’s lush, green landscapes. This abundance in greenery, coupled with frequent rainfall, makes the land very suitable for cattle, sheep, and other livestock farming, as well as the cultivation of crops.
