Eggless Irish Lamb Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.9

(20)

This is the kind of slow-cooked, soul-warming stew that makes the whole house smell incredible on a cold afternoon. Bone-in lamb shoulder or neck gets seared in coconut oil until deeply browned, then simmers low and slow in rich bone broth until the meat is fall-apart tender and the collagen has fully broken down into the sauce. Carrots, parsnips, turnips, and sweet potato round out the pot, soaking up every bit of that savory, herb-scented broth. A splash of apple cider vinegar brightens the whole thing, while turmeric and ginger add a subtle warmth that feels right at home alongside the fresh thyme and rosemary. Because the recipe relies entirely on whole vegetables, quality meat, and pantry spices, there are no hidden binders or emulsifiers to worry about — it's naturally free of eggs without any substitutions or workarounds required. This is genuinely one of those recipes where the simplicity of the ingredient list does all the heavy lifting, and the result tastes like it took far more effort than it did. Finish each bowl with a scatter of fresh parsley and you've got a deeply satisfying, nourishing meal that delivers every time.

About Fig

Fig 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)

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!