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 ½ 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.
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|
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.