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STEWING Lamb

Lamb for Stewing:

  • Boneless Lamb Legs
  • Lamb Leg Shank Half
  • Lamb Leg Butt Half
  • Sliced Lamb Shanks • Sliced Lamb Shoulder
  • Denver Style Ribs
  • Lamb Necks for Stew
  • Lamb Stew Boneless

Utensils:

  • Tongs
  • Spatula
  • Platters (prep and serving)
  • Meat Thermometer
  • Dutch Oven or Slow Cooker

Instructions

  1. Stovetop: Cook covered with lid over low heat until tender.
  2. Bring ingredients to simmer; then reduce heat to LOW to maintain simmer.
  3. Oven: Cover and place in preheated 325° oven for approximately 1-1/2 to 2 hours. Times may vary; watch carefully to avoid scorching. Move pan from oven to stovetop when meat is fork tender. • Remove meat from liquid and place it on serving platter.
  4. Reduce and thicken liquid by simmering. Spoon liquid over meat.
 
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