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Braised Lamb

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By James Peterson

Published 2007

  • About
The best part of the lamb for stewing and braising is the shoulder. The leg can also be used, but because it is so lean, it can become dry unless it is well larded, a process that most of us don’t want to bother with.

Because most butchers and supermarkets cut the lamb shoulder into chops, you may have to special-order a half shoulder (the whole shoulder has both shoulders of the animal) and bone it yourself. The meat can then be cut up for stewing, or you can tie the half shoulder with string and braise it as a pot roast.

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