Ballymaloe

Irish stew, "ballymaloe" or "stobhach gaelach" in Gaelic, is traditionally made of lamb. We prefer our lambs "hooved and romping a spring day." Spring brings the good root crops and fresh herbs, all the better to make a stew. The root vegetables add flavor and thickening as well as sustenance. Some cooks add turnips or parsnips and barley when available, but best use potatoes and save the barley