Lamb Stew Meat

Savenor's Butchery Verified independent store

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Lamb stew meat comes from the shoulder and, occasionally, the leg. Slow, careful stewing by a patient cook transforms the tough muscle and sinew into their final, deliciously tende r form: bite-sized pieces of rich, flavorful meat that will be the stars of any soup or stew. Fattier pieces are normal, and desired in a lamb stew. Browning the pieces of meat first, before stewing, will caramelize the surface of the meat for extra lamb flavor, and also render out some fat. Sold in 1 lb packs cut into 1.5 inch cubes.Our Colorado pastured-raised lamb from Superior Farms has minimal game flavor and a natural sweetness that set it apart from the flock. Show more