Paleo Irish Lamb Stew
This is the kind of slow-cooked, deeply satisfying stew that makes the whole house smell incredible — rich, herby, and built on real, wholesome ingredients from start to finish. Bone-in lamb shoulder or neck brings serious depth of flavor as it braises low and slow, breaking down into fork-tender, fall-apart pieces that soak up every drop of the broth. Instead of the white potatoes and flour-thickened gravy you'd find in a traditional version, this one leans on sweet potato, parsnips, and turnips to create that same hearty, stick-to-your-ribs body without any grain or legume in sight. Coconut oil handles the searing, bone broth builds the base, and a splash of apple cider vinegar brightens everything up in a way that feels subtle but makes a real difference. Turmeric and ginger add a gentle warmth that plays beautifully against the fresh thyme and rosemary, giving the stew a complexity that goes well beyond its simple ingredient list. It's the kind of meal that proves eating this way doesn't mean giving up comfort food — it just means making it better.
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!