Many stores offer pre-cut lamb shoulder for stew (as seen below) or you can buy lamb shoulder, trim the fat and cut it into cubes yourself. https://www.themediterraneandish.com/moroccan-lamb-stew-recipe Murphy Serves 4. . Cook 1 minute, stirring constantly. https://www.greatbritishchefs.com/collections/lamb-stew-recipes The best cut of meat to use for lamb stew is lamb shoulder. Lamb Stew Shopping Tips. Today’s recipe lamb stew,, a delicious authentic recipe,, best recipe for this winter https://www.irishcentral.com/culture/food-drink/guinness-lamb-stew-recipe Reduce heat; cover and simmer 1 1/2 hours or until meat is tender, stirring occasionally. It is considered the most flavorful, its fine marbling is well suited for stewing and it becomes more tender than any other cut. Sprinkle lamb cubes with sugar. Bring to a boil. In large saucepan, layer the chops side by side. In 5 quart Dutch oven, brown lamb in oil. Red meat turns paler as the hemoglobin within releases oxygen – a sign that the meat has been sitting too long at the butcher's counter. Add bay leaf. Season lamb with salt and pepper. Stir in flour, parsley, salt, thyme, pepper and garlic. Turn once ... simply add to stew.Reduce heat and simmer ... serve. https://www.food.com/recipe/crock-pot-rustic-lamb-stew-17210 In a large enameled cast-iron casserole, heat 2 tablespoons of the oil until shimmering. Delicious slow-simmered seared lamb loins, cooked in a broth with vegetables and Guinness till it's tender. A wonderful Guinness lamb stew is a heavenly thing. Kabob or Stew Meat: Trimmed and cubed lamb from the shoulder or leg is a great option for its namesake dishes – kabobs and stews. Look for meat that is bright red. Lamb Stew Cooking Tips. When browning meat, resist the urge to move the meat – you must allow a flavorful crust to form over high heat. 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