Breastfeeding Friendly Irish Lamb Stew
Few things feel more nourishing than a deeply savory stew built on real, whole ingredients — and this one delivers exactly that. Bone-in lamb shoulder or neck is simmered low and slow until it's fall-apart tender, releasing rich collagen into a broth that's genuinely restorative. The bone broth base adds even more depth, and root vegetables like sweet potato, parsnips, and carrots make every bowl hearty and satisfying without relying on anything processed or hard to digest. A touch of turmeric and ginger bring gentle warmth and anti-inflammatory benefits that nursing parents will appreciate, while fresh thyme and rosemary keep the flavor bright and aromatic. The apple cider vinegar is a small but smart addition — it helps draw minerals out of the bones and balances the richness of the lamb beautifully. This is the kind of meal that supports recovery and energy without requiring you to overthink what's going into it, which is exactly what the postpartum season calls for.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 lb bone-in lamb shoulder or neck, cut into 2-inch pieces
- 1 tsp fine sea salt, plus more to taste
- 2 tbsp coconut oil
- 1 medium yellow onion, roughly chopped
- 4 cloves garlic, minced
- 3 medium carrots, cut into 1-inch pieces
- 2 medium parsnips, cut into 1-inch pieces
- 2 medium turnips, peeled and cut into 1-inch cubes
- 2 cups sweet potato, peeled and cut into 1-inch cubes
- 4 cups bone broth (homemade or aip-compliant brand)
- 1 tbsp apple cider vinegar
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Can be omittedflat-leaf parsley
Instructions
- 1
Pat the lamb pieces thoroughly dry with paper towels and season all over with 1 tsp salt.
- 2
Heat the coconut oil in a large Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, add the lamb and sear undisturbed for 3–4 minutes per side, until deeply browned on at least two surfaces. Transfer the seared pieces to a plate and set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!