Stir in the parsley, chives, thyme, and meat and vegetables; heat through. This recipe calls for lamb stew meat, and while this is very convenient to use and buy, you never know exactly what ...

but avoid precut lamb stew meat, which is made from leg and often too lean. Put olive oil in a Dutch oven or wide, deep skillet over medium-high heat. When the oil shimmers, add onion and cook ...

The pinnacle of comfort food, Irish stew (aka Guinness stew) deserves to be celebrated all year long. Traditionally, an Irish ...

Check the texture of the lamb or mutton: it will go from being quite hard to very tender quite suddenly; this is the point at which the stew is ready. When the meat is tender add the cooked ...

Lamb chops, al fresco style. Marcus Wareing uses every scrap of meat for this summery dish, served alongside a tomato stew and fried potatoes. Heat a frying pan over a low heat for 5–10 minutes.

Lamb shanks are so flavorful, but their tough connective tissue leaves very few cooking methods that will produce an edible meal. They do best when cooked low and slow, until the meat is falling ...

Toss the meat in the hot fat on the pan until it ... depending on whether the stew is made with lamb or hogget. When the stew is cooked, pour off the cooking liquid, de-grease and reheat in ...