Stewing lamb recipes
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.
by Hugh Fearnley-Whittingstall
This cheaper cut of meat is slow cooked to perfection with Moroccan spices and apricots.
More stewing lamb recipes
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.
Preparation
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.
