I modified this stew by removing the potatoes, white flour, and wine and substituting turkey bacon for pork bacon, although you can make this without the bacon.

Lamb Stew

1 1/2 pounds sliced Turkey bacon – diced (optional)

6 pounds boneless lamb shoulder, cut into 2 inch pieces

1/2 teaspoon sea salt

1/2 teaspoon ground black pepper

1/2 cup all-purpose rice flour

3 cloves garlic, minced

1 large onion, chopped

1/2 cup water

4 cups vegetable stock

4 cups diced carrots

2 large onions, cut into bite-size pieces

3 Turnips

1 teaspoon dried thyme

2 bay leaves


  1. Optional: Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
  2. Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with a little olive oil.
  3. Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and saute until the onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces and vegetable stock. Cover and simmer for 1 1/2 hours.
  4. Add carrots, onions, turnips, thyme, bay leaves to pot. Add additional stock or water if needed. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.
  5. This recipe can also be cooked in a crock pot!