I became a lamb convert the moment my lips tasted Irish stew in a pub in Kilkenney, Ireland. I’d been studying abroad in London for the past few months when a few friends and I took a weekend bus tour through southern parts of the Emerald Isle, and whoa if I be a Leprechaun’s uncle, that stew was the best damn thing my hoof-and-mouth-and-mad-cow-wary self ate in those 16 weeks abroad.
It would be years though, before I’d taste again anything similar to that magical concoction. Irish stews I’d find on menus in restaurants in the U.S. tended to be stews made from cabbage and corned beef, which begs the question, isn’t that just corned beef and cabbage then? (Which, incidentally, is going to be dinner tonight. I love a meal I can boil.)