Lamb stew meat comes from the shoulder and, occasionally, the leg. Slow, careful stewing by a patient cook transforms the tough muscle and sinew into their final, deliciously tender form: bite-sized pieces of rich, flavorful meat that will be the stars of any soup or stew.
Fattier pieces are normal, and desired in a lamb stew. Browning the pieces of meat first, before stewing, will caramelize the surface of the meat for extra lamb flavor, and also render out some fat.
Sold in 1 lb packs cut into 1.5 inch cubes.
Our Colorado pastured-raised lamb from Superior Farms has minimal game flavor and a natural sweetness that set it apart from the flock.
