Recipe Name: Irish Lamb Stew Yield:

Cooking Method: Serving size: 10 pax

INGREDIENTS WEIGHT MEASURE PROCEDURE

Thickly sliced bacon, 3 3/4 pounds 1. Place bacon in a
diced large, deep skillet.
Boneless lamb 15 pounds Cook over medium
shoulder high heat until evenly
(cut into 2 inch brown. Drain,
pieces) crumble, and set
aside.
Salt 1 1/4 teaspoon
Ground black pepper 1 1/4 teaspoon 2. Put lamb, salt,
pepper, and flour in
All-purpose flour 1 1/4 cup large mixing bowl.
Toss to coat meat
evenly. Brown meat
Holland garlic 7 and a half cloves in frying pan with
bacon fat.
Large onion, chopped 2.5 nos
Water 1 1/4 cup 3. Place meat into
Demi Glaze 10 cups stock pot (leave 1/4
White sugar 5 teaspoons cup of fat in frying
Diced carrots 10 cups pan). Add the garlic
Large onions, (cut 5 nos and yellow onion and
into bite-size pieces) saute till onion begins
Potatoes 7.5 nos to become golden.
Dried thyme 2 1/2 teaspoon Deglaze frying pan
Bay leaves 5 with 1/2 cup water
Celery and add the garlic-
onion mixture to the
Long grain rice 10 cups
stock pot with bacon
Chicken Stock 10 cups pieces, demi Glaze,
and sugar. Cover and
Green con salad 5 simmer for 1 1/2
hours.
Parsley 2 1/2
4. Add carrots,
onions, potatoes,
thyme and bay leaves.
Reduce heat, and
simmer covered for
20 minutes until
vegetables are tender.