This recipe calls for lamb stew meat, and while this is very convenient to use and buy, you never know exactly what different cuts are included. That means you may have some pieces that end up ...

Once relegated to stew, hamburgers and long-smoked barbecue, shoulder cuts have experienced resurgence in popularity lately. It's a well-deserved revival -- roasts, steaks and chops from the ...

neck - any braising or stewing cuts. Cook beef or lamb cuts for 3 hours on a low heat to ensure that they are really tender.

A simple lamb stew is one of the hallmark dishes of Irish ... Precut stew meat might be cut into pieces too large tor too small. The cubes of meat will and should have some fat in them.

You can ask a butcher to cut the lamb shoulder into cubes; there will be less waste, but avoid precut lamb stew meat, which is made from leg and often too lean. Put olive oil in a Dutch oven or ...

Moroccan Lamb Stew Serves 4 to 6 INGREDIENTS 2½ pounds boneless lamb leg, cut into 1 to 1½-inch chunks Salt Freshly ground black pepper Olive oil 1 medium yellow onion, chopped 4 garlic cloves ...

Selecting lamb for stew. You can sometimes find lamb stew meat, pre-cut. If not, look for boneless lamb shoulder or bone-in lamb shoulder chops. If you opt for the chops, cut into chunks before ...