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Braised Irish Lamb Stew

Braised Irish Lamb Stew

By Traeger Kitchen

Stew up some serious flavor on your Traeger. This lamb is slow-braised to perfection in a hearty broth for some serious comfort in a bite.

Prep Time

25 Min

Cook Time

2 Hr




This recipe serves:


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Units of Measurement:
4 Pound boneless lamb shoulder, cut into 1 inch pieces
To Taste salt and pepper
2 Tablespoon Olive oil
8 Ounce bacon, chopped
1 Large onion, diced small
2 Clove garlic, minced
1/2 Cup white wine
4 Cup beef stock
2 Whole Bay leaves
2 Sprig thyme
1 Sprig rosemary
2 Large potatoes, peeled and diced into 1/2 inch pieces
2 Large carrots, peeled and cut into 1/2 inch pieces
1/4 Cup flour
1/4 Cup butter, room temperature


  • 1

    When ready to cook, set Traeger temperature to 350°F and preheat, lid closed for 15 minutes.

    350 ˚F / 177 ˚C

  • 2

    Season lamb with salt and pepper. Heat olive oil in a Dutch oven over medium heat. Brown lamb in batches and set aside.

  • 3

    Add bacon and cook for 15 to 20 minutes, stirring occasionally until lightly browned. Remove bacon and discard all but 2 tablespoons of the bacon fat.

  • 4

    Add fat back to the Dutch oven then add onions and sauté until translucent. Add garlic and cook for 30 seconds more. Transfer lamb and bacon back to the pan and deglaze with white wine using a wooden spoon to scrape up all the browned bits on the bottom of the pan.

  • 5

    Add stock, herbs, potatoes and carrots to the Dutch oven. Bring to a simmer. Cover and transfer to the grill. Let stew cook for 1-1/2 to 2 hours, or until the lamb is tender and falling apart.

    350 ˚F / 177 ˚C


  • 6

    Remove stew from grill and place back on the stovetop over medium heat. Mix butter and flour together in a small bowl then whisk into the stew. Let cook 5 to 10 minutes, or until the stew is thick enough to coat the back of a spoon.

  • 7

    Season with salt and pepper to taste. Remove bay leaves and stems from thyme and rosemary then serve. Enjoy!

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