Cooking & Baking
Related: About this forumAdvice please: I want to make a lamb stew and
I bought lamb meat on the bone vs. boneless leg of lamb.
Here's the question: Do I make the stew as is or do I cut off the meat? I'm guessing the bones add to the flavor, or am I wrong?
Thanks in advance.
Best,
n_h
Jirel
(1,993 posts)If I had that problem, Id still cube up the meat off the bone, but use the bones to make stock (if I was doing that first) or include them in the stew then pull them out at the end.
if you de-bone and roast the bones in your oven for a dark stock,
it will make maybe the most offensive smell you have ever experienced.
katusha
(809 posts)Braised Lamb with Herb-Scented Jus:
https://www.foodandwine.com/recipes/braised-lamb-herb-scented-jus
kozar
(2,037 posts)But would do it like I do my hams. I bake the ham bone in, then freeze the bone and "meatlets" still attached, so when I make soup, split pea, or even a hearty potato soup. I have that much more flavor being added. I would think a stew would follow same laws of flavors.
Koz
fierywoman
(7,641 posts)If yes: roast with bone in (rosemary, garlic on outside.)
Then cut off roasted leftover meat and use the bone to make broth for mushroom barley soup. In my family the soup was even more loved than the leg of lamb meat!
procon
(15,805 posts)Season the meat. Brown in canola oil. Add your choice of coarsely chopped aromatic vegetables, onions, garlic, carrots, celery are good. Add herbs like rosemary and thyme for more flavor. Add liquid to cover such as stock or broth, beer, a good dry red wine. Cook via your preferred method, adding more liquid as needed, until meat is fork tender.
Set the meat aside and cut into bite sized pieces. Strain the liquid and discard the solids and bones. Return the liquid to the pot and add whatever chopped stew veggies you want, potatoes, carrots, parsnips are a good starting point.
Simmer over medium low heat with the lid on until the vegetables are tender. Return the cut meat to the pot and heat through. Adjust seasonings to taste.
When do we eat?
WheelWalker
(8,943 posts)Hind leg of lamb is too good to turn into stew, imo. Shank or shoulder makes excellent stew. Usually those are boned by the butcher for stew, although I have shanks cut Osso Bucco. No matter, with bone-in shank or shoulder (blade), sear outside in cast iron fry pan or Dutch oven, or in a hot oven, then add vegetables and water to the Dutch oven or transfer from oven to any slow cooker with your vegetables and a little water. I prefer my lamb stew with a basalmic tang, personally, but to each their own taste.
If you are beginning with a hind leg of lamb (bone-in) forego the stew, sear and roast the leg with garlic & mint, and enjoy most of it that way. I suggest serving with a bulgur pilaf. Use any leftover meat (with bone) for your stew or a lamb-barley soup.
Enjoy Oregon lamb. Half a million coyotes can't be wrong.
zeusdogmom
(978 posts)I had never eaten lamb and on a whim one day bought a packet of 4 little lamb chops. I made a new recipe using 1 chop. Meh. So I put the remaining 3 chops in the freezer. I ran across an Ina Garten recipe for lamb strew using leg of lamb. But I used the chops instead. Not a lot of meat but enough. Cut the meat off the bones, browned it, etc. I added bones to the stew pot to cook with the rest of the stuff. Best. Stew. Ever. Those 3 little chops, plus potatos, carrots, fresh herbs, etc. fed me for 5 days. I was rather sad this noon when I ate the last bowl.
So yes- throw those bones in the pot while everything cooks. And enjoy a really good meal - or several.
Tomorrow, since the lamb stew is history, I am making some lentil soup. Quarantine cooking.😁