History

The limestone grassland and heather bog of Connemara produce lamb with a flavour profile unlike lowland-grazed animals, with herbal and mineral notes from bog-raised grass. Connacht sheep farming predates the Norman conquest and the Connemara breed was developed for the harsh Atlantic climate. JP McMahon at Aniar made Connacht lamb a flagship ingredient in the Michelin-starred tasting menu, sourcing from a single Connemara farm and serving every cut from loin to belly across a multi-course sequence.

Make it at home

Yield Serves 4Hands-on 30 minTotal 3 hr 30 minDifficulty Intermediate

Ingredients

  • 1.5kg Connacht or Irish lamb shoulder, bone-in
  • 1 whole head garlic, split horizontally
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 onions, roughly chopped
  • 2 carrots, roughly chopped
  • 200ml dry white wine
  • 200ml chicken or lamb stock
  • 2 tablespoons Irish rapeseed oil
  • Sea salt and black pepper

Method

  1. Score the lamb shoulder deeply with a knife. Rub all over with rapeseed oil, salt and pepper.
  2. Place garlic, rosemary, thyme, onions and carrots in a roasting tray. Set the lamb on top.
  3. Roast uncovered at 220C for 20 minutes to brown the surface.
  4. Add white wine and stock to the tray. Cover tightly with foil.
  5. Reduce heat to 160C and roast 3 hours until the meat pulls away from the bone with a fork.
  6. Rest uncovered 20 minutes. Strain the roasting juices to make a sauce.
  7. Pull the lamb into chunks; serve with the strained jus, roasted root vegetables and buttered Connacht floury potatoes.

Tip from the editors. Mountain lamb needs very little seasoning; the flavour from heather-grazed animals is strong enough that a light hand with herbs gives a better result.

This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.

Where to eat connacht mountain lamb

Connacht Mountain Lamb in Galway

Aniar 1 ★ ★ 4.9

Chef JP McMahon€125westendBook 3-4 weeks ahead

Aniar in Galway has held one Michelin star since 2012; JP McMahon serves tasting menus on foraged herbs, cured west-coast fish and Connacht smoked meats.

Order: The tasting menu, which changes with each day's wild and local produce from Connacht

Tip: Book Tuesday to Saturday; the kitchen is closed Sunday and Monday.

53 Lower Dominick Street, Galway, H91 V4DP Book →

Kai Restaurant ★ 4.8

Farm-driven Irish lunch brunch: walk-in weekday only€16-28westendTue-Fri 12:00-15:00 (lunch walk-in only)Walk-in only for lunch; dinner by reservation

Kai Restaurant on Sea Road Galway serves brunch Thursday to Sunday; the daily Moycullen farm menu makes it the most ingredient-driven Galway brunch available.

Order: Daily farm vegetable plate with poached egg and Moycullen cultured butter

22 Sea Road, Galway, H91 DX47

Ard Bia at Nimmos ★ 4.7

Seasonal Irish riverbank brunch with natural wine€14-24spanish-archMon-Fri 10:00-22:00, Sat-Sun 10:00-22:30Reservations recommended Sat-Sun

Ard Bia at Nimmos on Spanish Arch Galway serves brunch in a medieval stone room; the organic egg dishes and seasonal salads make it the most scenic brunch.

Order: Wild Atlantic smoked salmon on house soda bread with creme fraiche on the river terrace

Spanish Arch, Long Walk, Galway, H91 X3CP

Dela ★ 4.7

Minimal seasonal Irish brunch: fermented breads, cultured dairy, seasonal fruit€10-18westendTue-Sat 08:30-15:30Walk-in only

Dela on Dominick Street Galway serves weekend brunch from 10am; the sourdough toast with local eggs and seasonal farm vegetables is the standout dish.

Order: Dark rye with cultured butter and seasonal compote, followed by grain porridge with Connacht honey

51 Lower Dominick Street, Galway, H91 E3F1

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