You might not usually buy lamb at the butcher counter, but it’s worth a second look. (Don’t miss out on these other meats you ...

Heat oil in a large, lidded cast-iron casserole or Dutch oven over medium-high heat. Once warm, add lamb and cook until browned on all sides, about 5 minutes. Season with salt and pepper.

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 ...

This recipe uses a shoulder of lamb but you can also use neck of lamb or gigot chops, which are slices of lamb taken through the leg so they include a small central bone, to make this stew.

This healthy Irish lamb and vegetable broth recipe comes directly from Ireland's food board, Bord Bia. Irish broth is similar to the country's most well-known meal, an Irish stew. The only ...

The stock can now be used for the stew, eaten as a soup or frozen. To make the stew, rub the lamb all over with salt and pepper. Heat the olive oil in a large saucepan, add the meat and brown on ...

“The recipes and variations in The Cuisine of Armenia include ... or Eastern Mediterranean cooking. Her celebrated Armenian ...

Tender chunks of lamb come together with carrots and potatoes in this rich, hearty lamb stew recipe. Serve it as a one-pot meal with crusty bread, or double down on comfort by ladling the stew over ...