If you were to cook lamb stew, what cut of lamb would be best? And why?
- GFHLv 43 weeks agoFavorite Answer
The shoulder is best, because it has great flavor
- Nikki PLv 73 weeks ago
A shoulder cut.
Any tougher cut would work well.
Trim off as much of the hard white fat as that can get strong.
- Anonymous3 weeks ago
Uck! i'm not a lamb person, if ya talkin BEEF i'm ya man.
- mrh-slosLv 73 weeks ago
Ask the butcher what he would recommend.
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- CliveLv 73 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.
- deniseLv 73 weeks ago
Shoulder of lamb is most suitable for stewing.
- PatriciaLv 73 weeks ago
Anything except "mutton".