If you were to cook lamb stew, what cut of lamb would be best? And why?

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  • GFH
    Lv 4
    3 weeks ago
    Favorite Answer

    The shoulder is best, because it has great flavor

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  • 3 weeks ago

    A shoulder cut.

    Neck

    Any tougher cut would work well. 

    Trim off as much of the hard white fat as that can get strong.

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  • Anonymous
    3 weeks ago

    Uck! i'm not a lamb person, if ya talkin BEEF i'm ya man.

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  • 3 weeks ago

    Ask the butcher what he would recommend.

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  • Clive
    Lv 7
    3 weeks ago

    Shoulder, or neck fillet.  I always buy lamb neck fillet for Irish stew.

    The point with any stew is you go for the cheapest cut.  It will be tough if you cook it any other way, but in a stew you actually WANT this, It comes from the part of the animal that has done the most work from walking around during its life.  This generates connective tissue that melts down as you stew it "low and slow".  Just what you want in a stew - in fact it's pointless stewing an expensive cut.

    Same with a beef stew - go for something from the front legs - chuck steak or shin.

    • linkus86
      Lv 7
      3 weeks agoReport

      Clive I agree in general, but I think when it comes to beef the cheapest isn't always the best.  Chuck is best, just not always the cheapest.  But thanks for your input on the lamb.

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  • denise
    Lv 7
    3 weeks ago

    Shoulder of lamb is most suitable for stewing.

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  • 3 weeks ago

    Anything except "mutton".

    • Clive
      Lv 7
      3 weeks agoReport

      Mutton isn't lamb.

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