Irish Stew - cooking recipe

Ingredients

1 None leg of lamb (1.8kg) loosened from bone and cut into pieces
40 g smoked streaky bacon, diced
600 g carrots, peeled and cut into thick slices
1 kg potatoes, peeled and cut into thick slices
250 g onions, cut into slices
1 bunch fresh or 2 tbsp dried thyme
2 tbsp oil
3/4 litres instant vegetable stock

Preparation

Heat the oil in a large deep pan. Fry the bacon and remove from pan. Fry the lamb portions in the bacon fat, then add back the fried bacon with a little stock, layers of meat and vegetables and season well. Pour in the remaining stock.
Simmer, covered over medium heat for about 1 1/2 hours. Season to taste. Serve in deep bowls, garnished with a little thyme.