Set out a scale and the equipment for Irish stew. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh lamb leg, potato, yellow onion, carrot, fresh thyme, bay leaf, low-sodium chicken broth, flat-leaf parsley, black pepper, kosher salt, olive oil. Irish stew is cooked in Ireland as its own plate, not as a copy of a restaurant menu. Layer lamb, onion, and potato and simmer until the potato softens into the broth and the meat leaves a spoon. Amounts are for 4 from foods this library can count.
