Irish Stew

Method

1. Melt butter with the oil in a large heavy-bottomed pan with a tight-fitting lid.
2. Add the onions, carrots and leeks sweat them gently, slowly teasing the flavours out - 15 minutes or so over a low heat should do it.
3. Add the potatoes and stir well to cover in the creamy juices from the onions.
4. Add lots of freshly ground black pepper and three pinches of salt.
5. Leave the vegetables in the pan for a further 15 minutes over a very low heat, taking care not to let them burn
6. Meanwhile, heat a frying pan over a low heat and add the excess trimmed fat from the mutton to the pan. Let the fat render down and add salt and freshly ground black pepper.
7. Remove any solid fatty bits that remain and add the chops to the pan and brown on both sides.
8. Once browned, remove the chops and add them to the potatoes.
9. Add some of the stock to the frying pan and stir well to get all the browned bits off the bottom of the pan. Add this to the chops and potatoes.
10. Add the remaining stock to just below the level of your ingredients. Put the lid on the pan and cook over a low heat a further 30 mins.
11. Add the parsley 10 minutes before the stew is ready.
12. Remove the stew from the heat, add the Kerrymaid Single Cream, stir thoroughly and leave to rest for about 10 minutes before serving, then taste and adjust seasoning as necessary.
13. Serve with crusty wheaten bread.