We cut stew from several different places, 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 long and slow. If you have a slow cooker or a pressure cooker, they can also work well for lamb stew.
Tips: Play with the flavors you add – think Persian, Moroccan, Irish. Not sure if you want bone-in or boneless? 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.