Irish meat dishes

traditional English dish of beef which is roasted

salt-cured beef product

lamb or mutton and root vegetable stew native to Ireland

meat pie with a crust or topping of mashed potato

British and Irish blood sausage

British and Irish dish of suet or fat, oatmeal or barley, breadcrumbs and sometimes pork filled into a natural or cellulose sausage casing

sandwich of cooked bacon

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Irish sandwich

Irish dish

Drisheen () is a type of blood pudding made in Ireland. It is distinguished from other forms of Irish black pudding by having a gelatinous consistency. It is made from a mixture of cow's, pig's or sheep's blood, milk, salt and fat, which is boiled and sieved and finally cooked using the main intestine of an animal (typically a pig or sheep) as the sausage skin. The sausage may be flavoured with herbs. Historically, tansy had sometimes been used as a seasoning for drisheen. However, it has since been discovered to be toxic to humans. The recipe for drisheen varies widely from place to place and

Jambons (from French 'ham'; , ) are square pastries filled with cheese and chunks of ham. They are a deli item popular in Ireland. The product emerged during the 1990s as part of a broader movement towards "food to go". The multinational bakery company Délifrance says that it adapted and launched the jambon as a new product in the Irish market in 1997.

savory fried meat dish from Britain and Ireland