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.
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
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).