Irish Stew - cooking recipe

Ingredients

1 None leg of lamb (1.8 - 2 kg)
40 g bacon, cut into thin strips
1 kg potatoes, peeled and cut into slices
600 g carrots, peeled and cut into slices
250 g onions, cut into rings
1 bunch thyme or 1-2 tsp dried thyme
2 tbsp oil
3/4 -1 litre instant vegetable stock

Preparation

Heat oil in a large pot and fry bacon until crisp. Remove and set aside on paper towels. Add lamb and sear. Remove and set aside. Deglaze with a little stock. Season vegetables and meat and layer in the pot with thyme and bacon. Add remaining stock and cook, covered, for 1 1/2 hours. To serve, adjust seasoning and garnish with thyme sprigs.