Grab your Irish Stout for this Recipe!
Post Sponsored by The American Lamb Board
Do you have a little bit of Irish in your blood?
Well, it doesn't matter if you do or your don't! What matters is that you love local American lamb and some quality beer! Pour a pint and grab a bowl, because this Smoked Lamb Should Irish Stew is gonna knock your socks off. First you will be smoking the lamb shoulder until it is nice and tender. Once it is tender you will shred this delicious hunk of meat and put it into a dutch oven full of veggies and beer!
Cook this dutch oven for a couple hours and you will have some Irish stew. This is the perfect recipe for anytime! Whether its St. Patrick's day or a family gathering, cook this meal over the fire and I guarantee that all of it will be eaten. Just don't forget to grab more than one pint of your favorite Irish stout while cooking!
Also, make sure to find a local butcher that sells American lamb!
Have more questions? Check out my FAQs when cooking this recipe below!
FAQs for this Recipe
What do I do with the leftovers?
One of my favorite things to do with leftover shredded lamb from this recipe is add them to tacos, pita bread, or bbq sandwiches! Also, the leftover stew can thicken when put in the refrigerator so add water to it when eating!
At what temperature is it done?
Ideally, you want smoked lamb should to be at 195F.
Where can you buy American lamb?
Click here to locate American lamb near you!
Yields: 3-4 Servings
Cook: 7 hours
Prep: 45 minutes
Equipment: Smoker, Dutch Oven, Gloves, Tin Foil, Cutting Board, & a Wooden Spoon.
Smoked Lamb Shoulder Irish Stew Ingredients
- 2lbs of American Lamb Shoulder
- 4 cups of Chicken Stock
- 4 large golden potatoes (cubed)
- 4 large carrots (sliced)
- 1 large yellow onion (diced)
- 1 cup of green peas
- 1/4 cup of green onions (chopped)
- 2 sprigs of Rosemary
- 2 cans of 12oz Irish Stout Beer
- 2 cloves of minced garlic
- 2 tbsp of cumin
- 2 tbsp of chili powder
- 2 tbsp of onion powder
- 2 tbsp of salt
- 2 tbsp of black pepper
- 1 tbsp of flour
- 1 tbsp of butter
- 1 tbsp of olive oil
- In your smoker, build up heat until you reach an even 225F. NOTE: I recommend using hickory or pecan wood for subtle smoky flavor.
- Cover lamb shoulder with olive oil then season with cumin, chili powder, onion powder, salt & black pepper. Place in smoker for indirect cooking for 3 hours or until 165F internally.
- Pull lamb out of smoked and wrap in tin foil. In the tin foil, pour one can of the Irish Stout in order to let the meat baste. Put back on smoker for 2 more hours or an internal temperature of 195F. When done, pull off smoker and let rest for 1 hour. After the meat has rested, shred the lamb shoulder completely.
- Start a fire and create a charcoal base. Once at a medium-high heat, place dutch oven on the fire or on a grill grate in order to cook. First, add the butter, yellow onion, & minced garlic and let cook until they begin to brown.
- Add the shredded lamb shoulder, carrots, potatoes, green onions, green peas, rosemary, chicken broth, 2nd can of Irish Stout, salt & black pepper. Cover with lid & let the stew simmer while stirring occasionally for 1 hour.
- In a bowl, add some water and the flour and mix thoroughly until it is a paste. Stir this into the dutch oven with all the ingredients, cover with the lid, and let cook for an additional 1 hour while stirring occasionally.
- Serve and enjoy your adventurous meal!
Need fire cooking gear? We've got you covered!
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