Lamb Stews

There is also a family of stewlike dishes that the French call sautés. They are made by heating tender pieces of meat in liquid just long enough to warm the meat through. Beef stroganoff, in which cubes from a tender cut are heated in broth and the liquid is finished with sour cream, is an example of this method of preparation. You can make this type of dish with tender parts of the lamb—the leg is the most likely candidate, since meat from the rack or saddle is very expensive—but the best approach is to make a lamb broth with inexpensive lamb taken from the shoulder and then use it for heating the meat.