05 - Leg Stewing Pieces 800g

Lamb stewing pieces refer to chunks of lamb meat that are cut specifically for slow-cooking in stews or other braised dishes. These pieces are typically obtained from tougher and less tender cuts of the lamb, such as the shoulder or leg, which are rich in connective tissues and collagen. Slow-cooking these cuts allows the collagen to break down into gelatine, resulting in tender and flavourful meat.

Here's how to use and cook lamb stewing pieces:

1. Preparation: Before cooking, it's a good idea to season the lamb pieces with salt and pepper or marinate them in your preferred spices for extra flavour. You can also coat the pieces with flour to help thicken the stew as it cooks.

2. Browning the Meat: For added depth of flavour, it's common to brown the lamb pieces before stewing. Heat some oil or butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb pieces on all sides until they develop a nice golden-brown crust. This step helps seal in the juices and enhances the taste of the final dish.

3. Building the Stew: After browning the lamb, you can add various ingredients like onions, garlic, carrots, celery, potatoes, and any other vegetables or herbs you desire. The choice of vegetables and seasonings can vary depending on your taste preferences and the type of stew you want to make.

4. Liquid and Cooking: Pour in enough liquid to cover the lamb and vegetables. This can be water, broth, wine, or a combination of these. You can also add canned tomatoes or tomato paste for a tomato-based stew. Bring the liquid to a boil, then reduce the heat to low, cover the pot, and let the stew simmer slowly. The low and slow cooking will tenderize the lamb and allow the flavours to meld together.

5. Cooking Time: The cooking time for lamb stewing pieces can vary depending on the size of the cuts and the heat level. Typically, it takes around 1.5 to 2.5 hours of simmering to achieve tender and flavourful lamb pieces.

6. Adjusting Seasoning: Taste the stew during cooking and adjust the seasoning as needed with salt, pepper, or any additional spices to suit your taste.

7. Serving: Once the lamb is tender and the flavours have developed to your liking, the stew is ready to be served. You can garnish it with fresh herbs, such as parsley or rosemary, to add a pop of colour and freshness.