Low Iodine Irish Lamb Stew

Rich, slow-simmered lamb stew is one of those deeply satisfying meals that feels like it was made for cold evenings and hungry households. This version layers bone-in lamb shoulder with sweet potato, parsnips, turnips, and carrots in a fragrant broth seasoned with turmeric, ginger, and fresh herbs — the kind of bowl that smells incredible from the moment the sear hits the pan. For anyone navigating a low-iodine approach, this recipe is a natural fit because every ingredient is straightforward and whole: no seafood, no dairy, no iodized salt, and no processed additives hiding in the background. The bone broth brings deep, collagen-rich body to the stew, and the apple cider vinegar adds a subtle brightness that keeps the richness from feeling heavy. Searing the lamb in batches before the long, covered simmer is what builds that dark, complex flavor base — don't skip it. After an hour and a half on low heat, the meat shreds at the touch of a spoon and the root vegetables drink up every bit of the savory broth. A scatter of fresh parsley at the end lifts the whole thing and makes it look as good as it tastes.

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 →