STEWING

Lamb CutWeight/ThicknessCooking Time (hrs)
Breast, Rolled1 1/2 - 2 lbs.1 1/2 - 2 hours
Riblets-1 1/2 - 2 hours
Shoulder Chops1 inch

1 1/2 inches

2 inches

3/4 - 1 hour

1- 1 1/4 hours

1 - 1 1/2 hours

Shanks3/4 - 1 lb.1 - 1 1/2 hours
Cubes1-1 1/2 inches1 - 1 1/2 hours

Stewing Tips

  • Brown pieces evenly on all sides and do not overcrowd the pot; it will steam the lamb pieces.

  • Once liquid has been added and brought to the boiling point, immediately reduce the temperature to simmer.

  • Avoid overcooking and overstirring so that shape and flavor distinctions are maintained.

  • Inexpensive cuts should be used; stewing toughens and shrinks tender cuts.