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Lamb Stew

Lamb Stew Recipe

  • 8 tablespoons unsalted butter
  • 3 tablespoons vegetable oil
  • 3 pounds boneless lamb shoulder, cut into 2-inch pieces
  • 2 pounds lamb breast with bone, sawed by the butcher into 2-inch pieces
  • Salt and freshly ground black pepper, to taste
  • 4 cups lamb or chicken stock, homemade or low-sodium canned
  • ¼ cup scotch or whiskey (optional)
  • ½ teaspoon crushed dried sage
  • ½ teaspoon dried thyme
  • 4 medium russet potatoes, peeled and quartered lengthwise
  • About 20 baby carrots, peeled
  • About 20 small white boiling onions
  • 4 small turnips
  • 2 tablespoons sugar
  • ½ cup chopped fresh parsley
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 905kcal (45%)
Total Fat 54g (84%)
Saturated Fat 23g (116%)
Cholesterol 214mg (71%)
Total Carbohydrate 47g
Dietary Fiber 6g
Sugars 16g
Protein 56g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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