Stewing lamb recipes

Spiced mutton stew with apricots

Spiced mutton stew with apricots

By Hugh Fearnley-Whittingstall

A generic term for various cuts of lamb that are suitable for long, slow cooking. Stewing meat is generally diced shoulder, neck fillet, shank or breast. For a leaner cut, diced leg also works well.

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Main course

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Buyer's guide

You can buy stewing lamb ready-diced, or ask your butcher to dice a piece to order so you know exactly what you're buying.


Meat from the shoulder and neck has the best flavour and is traditionally used in Irish stew and Lancashire hotpot. The French have some delicious lighter lamb stews such as navarin of lamb, or try a slow-cooked lamb curry or tagine for a richer dish.

Article by Louisa Carter

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