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You are here: Home / Meat / Sheep / Lamb / Stewing Lamb

Stewing Lamb

This page first published: Dec 11, 2004 · Updated: Jun 11, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.
Stewing Lamb is chunks of meat, either boneless or bone-in, that require low, slow, moist cooking, and so are used for stews, casseroles, tagines and hotpots.

It is often cut from the neck.

When bought already cut up, it will usually be in boneless, 1 to 2 inch (2 1/2 to 5 cm) squares.

You can also use as Stewing Lamb chops with bone-in from the neck, or any lamb cut that braising is recommended for.

Nutrition Facts

Per 113 g (4 oz)

Amount
Calories
150
Fat
6 g
Saturated
2 g
Trans
0 g
Cholesterol
75 mg
Carbohydrate
0 g
Fibre
0 g
Sugars
0 g
Protein
23 g

Storage Hints

Use up within 2 days, or freeze.

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