Stewing lamb
Boneless neck or shoulder meat with connective tissue that softens during braising. It provides protein and variable fat depending on the cut and trimming.
What it offers and why to use it
Boneless neck or shoulder meat with connective tissue that softens during braising. It provides protein and variable fat depending on the cut and trimming. Brown in batches and simmer gently until tender when pierced. Add potatoes and tender vegetables once the meat has begun to soften.
Boneless neck or shoulder meat with connective tissue that softens during braising. It provides protein and variable fat depending on the cut and trimming.
From shopping to cooking
Choose
Ask for evenly sized cubes and trim only excessive surface fat. Do not confuse stewing meat with quick-cooking steaks.
Store
Keep refrigerated at 4°C or below, separate from ready-to-eat foods. Follow the supplier’s use-by date and thaw in the fridge.
Prepare
Brown in batches and simmer gently until tender when pierced. Add potatoes and tender vegetables once the meat has begun to soften.
How to make the most of it
Good pairings
Pairs with pulses, potatoes, onions and stewing vegetables.
How to substitute it
Do not swap for another cut without adjusting time, fat and edible yield.
Recipes with stewing lamb
Lamb stew with potatoes and artichokes
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