What is the best cut of meat for lamb stew?

What is the best cut of meat for lamb 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.

How do you marinate lamb stew?

Marinate lamb with garlic, rosemary, white wine: Combine the lamb, half of the garlic cloves, rosemary, and white wine in a medium bowl. Let marinate for 2 to 3 hours. Drain the meat, discard the marinade, and pat dry with paper towels.

Why is my lamb stew meat tough?

If the meat remains in the oven long enough to break down the tough fibers, then the outer portions of the meat become overcooked, dry, and tough. Braising/pot-roasting is a much more effective means for breaking down the tough fibers than any dry heat cooking method.

What cut of lamb is stewing lamb?

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. This cheaper cut of meat is slow cooked to perfection with Moroccan spices and apricots.

What seasonings are good for lamb?

Lamb chops are very robust in flavor, so it can stand up to strong earthy herbs and spices. Other herbs that work well are chopped oregano, basil, sage, or mint. Spices like coriander, cumin, garlic powder, onion powder, cayenne, chili powder, mustard powder, or paprika will add a nice punch.

How do I thicken lamb stew?

A slurry is a mixture of some type of starch, usually cornstarch, and water—use cold water, hot water, or the hot liquid from the stew. Mix the starch and liquid together, add it to the stew, and bring everything to a boil. The stew will start to thicken almost immediately without much impact to the total cooking time.

Why is my slow-cooked lamb tough?

Why is meat still tough in the slow cooker? It’s because you haven’t let the collagen break down. Extend the cook time, make sure there’s enough liquid and keep an eye on the dish.