Lamb Stew Meat

Shoulder or leg trimmed and pre-cut into braising-ready cubes in our shop. Well-marbled lamb pieces selected for their collagen content and ability to stay tender through long, slow cooking. Ready for the pot — no prep needed. Perfect for Irish stew, Moroccan tagine, Greek stifado, and navarin.

Cut Details
Shoulder or leg | Pre-cut cubes
Fresh never frozen

Butcher's Tip: Brown in batches before adding liquid — crowding steams instead of sears. Braise at 300°F for 1.5–2 hours to an internal temperature of 195°F+ until fork-tender. Bold spices — cumin, cinnamon, coriander — work beautifully with lamb stew.