Stew Meat
Stew meat consists of uniform, bite-sized cubes cut from the shoulder and breast trimmings of pasture-raised lamb. This affordable, versatile cut is perfect for slow-cooked dishes—its small size allows for even braising, stewing, or skewering for kabobs.
Cooking Tips:
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Brown first: Sear cubes in a hot skillet with a touch of oil to develop deep, caramelized flavor before simmering.
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Low & slow: Simmer gently in stock or wine for 1½–2 hours until tender. Add vegetables partway through cooking to prevent over-softening.
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Kabob style: Thread onto skewers and grill or broil for 8–10 minutes, turning to char all sides.
Seasoning Suggestions:
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Classic stew: Toss cubes with garlic, onion, thyme, and bay leaf; finish with a splash of tomato paste.
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Mediterranean twist: Marinate in olive oil, lemon juice, oregano, and smoked paprika before cooking.
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Spiced kabobs: Season with cumin, coriander, cinnamon, and a pinch of chili flakes for warm, aromatic depth.
Pro Use: Ideal for restaurant stews, artisanal food trucks, and curated meal-kit services offering both comfort classics and global-inspired skewers.
