We cut lamb stew from several different parts of the animal, depending on the time of year and what else we’re cutting seasonally.
Best cooking method:
Lamb stew is lean, yet full of flavor. You can cook most stew recipes interchangeably – bone-in or boneless. There are many ways to make a lamb stew. The basics are to season and brown the meat in a hot heavy (cast iron or enamel-covered cast iron is great) pot, add your preferred liquid and various vegetables, and then to let it cook low and slow. If you have a slow cooker or a pressure cooker, they also work well for lamb stew.
Play with the flavors you add – think Persian, Moroccan, Irish. Not sure if you want bone-in or boneless stew? Some people find the bones add depth to a stew, especially if you use water instead of stock as your liquid.
The weight range options listed above are based on how much this cut usually weighs. We always recommend about 1/2 lb. of protein per person. If the available weight options are not enough to meet your recipe requirements, please use the selector on the right-hand side to choose multiples of this cut.