Farm-Fresh Tips for Tender Lamb Kabobs
Lamb stew meat is flavorful and hearty, making it perfect for slow-cooked, comforting meals. With gentle cooking, it becomes fork-tender and richly savory. Here’s how we prepare it at Fields of Athenry.
Pat Dry & Season – Start by drying the lamb pieces, then season with kosher salt and cracked pepper.
Sear for Flavor – Brown the cubes in a Dutch oven or skillet to build a rich base before stewing.
Cook Low & Slow – Simmer in broth, wine, or tomatoes with onions, carrots, garlic, and herbs at 275–300°F (or on the stovetop over low heat) for 2–3 hours.
Layer the Veggies – Add sturdier vegetables early and softer ones (like peas or greens) near the end so they don’t overcook.
Check for Tenderness – The lamb is ready when it pulls apart easily with a fork.
Finish with Freshness – A sprinkle of parsley, mint, or lemon zest at the end brightens the stew.
From Farm to Feast—happy cooking!