Dark, sticky stew | Jamie Oliver lamb stew recipes (2024)

FAQs

What cut of lamb is best for stew? ›

Shoulder or leg of lamb: both of these cuts are perfect in a stew or casserole when diced. Meat from the shoulder needs to be trimmed of excess fat first; while meat from the leg gives neater, leaner pieces of meat than the shoulder. Both are meltingly tender with a fantastic flavour.

We believe that you should buy the best you can afford, so if you can, use the best-quality lamb leg or shoulder from a reputable butcher. Both of these cuts are perfect for stews and casseroles as they are deliciously, melt-in-the-mouth tender when cooked slowly.

Starting fat side down, sear the lamb in a non-stick frying pan on a medium-high heat for 10 minutes, turning regularly until gnarly all over but blushing in the middle, or use your instincts to cook to your liking.

The leg and rack of lamb are perfect for herb-crusting and oven-roasting; since the shank and shoulder are a bit tougher, they fare well in stews or braises—the long cook time allows them to significantly break down and become fork-tender.

Lower temp = more succulent meat – Tough cuts like lamb shoulder need slow-cooking to tenderise them. The lower the roasting temperature, the less total moisture evaporation and thus juicier meat.

Lamb Shoulder Chops

Making Lamb Shoulder chops is the tastiest and easiest way to enjoy the shoulder blade cut's stellar flavors. Shoulder Chops are much thicker than other Lamb Chop varieties, such as the rib or loin because these come in at a cheaper price point.

As one of the most flavorful parts of the lamb when cooked right, lamb ribs are a top choice for many people. They are tender, juicy, and delicious when roasted. Lamb ribs are best cooked with a combination of low heat for a few hours and high heat for about thirty minutes.

Tips for slow cooking

Brown the lamb first, in batches if necessary. This will maintain a high heat in the pan and caramelise the juices, which will improve the colour and flavour of the meat. Although lamb is a little more fatty than other meats, don't trim all of it away before cooking.

Yes, it's possible to overcook lamb stew. If you cook it for too long, the meat will start to fall apart, and it will actually lose moisture and begin to toughen. Cook the stew just until the meat is fork tender but still intact.

How do you thicken lamb stew? ›

Toss meat pieces in flour prior to browning. The flour helps to thicken a stew as it cooks. Whisk a teaspoon of flour in a little cold water to make a slurry, then stir into the stew as it's cooking. Don't add dry flour directly to the stew as it may clump.

Place a lid on top, turn heat down to low, then simmer for 2 hours, stirring occasionally. Remove lid then gently simmer for another 1-1/2 hours, or until the meat is tender and stew has thickened, stirring occasionally. If the stew begins to reduce too quickly before the meat is tender, place the lid back on top.

Fresh rosemary, fresh garlic, lemon zest, black pepper, and salt are simple but amazing flavors that pair amazingly with the lamb! Each of these ingredients adds its unique warmth and depth to enhance the flavor of the dish.

Cuts of lamb that are popular for slow cooking include the shoulder, leg, forequarter, shanks, neck chops, lamb ribs, and some sausages. These cuts are usually tougher because they have lots of connective tissue and fats, but this makes them perfect for slow and low methods of cooking.

Go for the chuck

The most common beef used for stew is chuck steak, also known as gravy beef or braising steak. Beef chuck comes from the forequarter of the animal consisting of parts of the neck, shoulder blade and upper arm. It is easy to find and it's affordable, making it a great choice for your stew.

Stew Meat You can make rich stews—from French lamb navarin to Indian rogan josh—using pieces cut from almost any part of a lamb. We think stew meat from the shoulder is best, as it becomes incomparably tender during stewing and braising.