Irish stew


Irish stew is a lamb or mutton and root vegetable stew native to Ireland. As in all traditional folk dishes, the exact recipe is not consistent from time to time, or place to place. Basic ingredients include lamb, or mutton, as well as potatoes, onions, and parsley. It may sometimes also include carrots. Irish stew is also made with kid goat.

History

Stewing is an ancient method of cooking meats that is common throughout the world. After the idea of the cauldron was imported from continental Europe and/or Britain, the cauldron became the dominant cooking tool in ancient Ireland, ovens being practically unknown to the ancient Gaels. The cauldron, along with flesh-hooks for suspending the meat, eventually became preferred over the spit for feasting purposes, as evidenced by archaeological findings that indicate a predominance of flesh hooks over roasting spits in Ireland and Britain. Many food historians believe that goat was originally the meat of choice, eventually being supplanted by beef and mutton.
The root vegetables and meat for the stew were then all in place, save for the potato. The introduction of the potato, originally a South American crop, did not occur until after the 16th century.

Laws and regulations

Canada

According to Canadian regulations, commercially produced Irish stew must contain at least 20% mutton, lamb, and 30% vegetables. It may also include gravy, salt, seasoning, and spices.