Lactose Free Irish Lamb Stew
Rich, slow-simmered lamb stew is one of those dishes that feels like a hug in a bowl, and this version delivers all the depth and comfort you'd expect without a drop of dairy in sight. Bone-in lamb shoulder or neck is seared in coconut oil until deeply browned, building a savory foundation that carries the whole pot. Carrots, parsnips, turnips, and sweet potato add natural sweetness and body, so the broth thickens into something hearty and satisfying all on its own — no cream, no butter, no workarounds needed. A splash of apple cider vinegar brightens everything up, while turmeric, ginger, fresh thyme, and rosemary layer in warmth and complexity that make this taste like it's been in the family for generations. The long, low simmer — about an hour and a half — is where the magic happens, breaking down the collagen in the bone-in cuts until the meat is fall-apart tender and the vegetables are meltingly soft. It's the kind of stew that rewards patience, filling your kitchen with an aroma that makes it genuinely hard to wait for dinnertime. Finish with a scatter of fresh parsley and you've got a bowl that's as beautiful as it is deeply nourishing.
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)
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!