Mild Lamb Stew Meat – 1 lb Packs | No Gamey Flavor | New Mexico Raised
Mild Lamb Stew Meat – 1 lb Packs | No Gamey Flavor | New Mexico Raised
Hearty, rich, and made for slow cooking. This lamb stew meat comes from New Mexico-raised hair sheep, known for its clean, mild flavor with no gamey taste.
Cut into approximately 1-inch chunks and ready to use, this is a no-prep option for comforting, flavorful meals. Whether you're making a classic stew or something more creative, this cut becomes tender and delicious with time.
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Cut into ~1" chunks
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1 lb packages
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No gamey flavor
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USDA processed
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Raised by New Mexico family farms
A simple, dependable cut that turns into something incredible with slow cooking.
Best Uses: Stews, soups, slow cooking, braising
Try this recipe, courtesy of the American Lamb Board!
Guinness Irish Lamb Stew
Ingredients
- 2 pounds American Lamb Stew Meat
- 3 tablespoons all-purpose flour
- 1 and 1/2 teaspoon salt, (divided)
- 1/4 teaspoon pepper
- 2 tsp thyme, (divided)
- 4 large carrots, rinsed and chopped
- 4 medium Yukon gold potatoes, (cubed)
- 3 stalks celery, diced
- 1 large onion, thinly sliced or diced
- 1 cup beef broth
- 1 cup Guinness
Directions
Do not preheat the oven. Place the stew in the oven, then turn it on.
Make the stew: Add your veggies and garlic to a large Dutch oven. Toss the lamb stew meat with the flour, some salt and pepper to taste, and 1 tsp of thyme in a bowl. Add 1/3 of the meat to the bottom of the Dutch oven, then 1/3 of the veggie mixture. Alternate this with the remaining meat and veggies. (The layers don't need to be perfect here!) Add the remaining salt, pepper, and thyme. Add the beef broth and Guinness.
Bake: Place the covered Dutch oven in your cold oven and then pre-heat it to 325° F. Bake for 1 and 1/2 to 2 hours, stirring at the one-hour mark. The stew is done when it's saucy and the meat and veggies are nice and tender. Taste, and add extra seasoning if desired.
Store leftovers in an airtight container in the fridge for about 4-6 days.
Note: The USDA recommends that lamb reach an internal temperature of at least 145 degrees F with a 3-minute rest.