Lamb is an underused meat in the United States, partly because many of us did not eat it as children.

Unfamiliar with it, we either develop a fear of it or an outright dislike, especially if served older lamb or mutton, which has a stronger flavor. But lamb, especially if purchased from local farms where it is usually both grass-finished and harvested at a younger age, is both delicious and nutritious. Very high in vitamin B12, lamb also is a very good source of vitamin B3 and selenium, a good source of zinc, and a significant source of omega-3 fatty acids.

While leg of lamb can be either roasted or grilled, the less expensive cuts are much better cooked into a stew full of flavor as well as the gelatinous connective tissue that gives it a silky mouth feel. A stew is usually made from arm or shoulder cuts and braised in a water-based liquid until tender. Use stock, water, wine or beer for the braising liquid, along with fresh herbs like thyme or rosemary. I typically use a cast iron Dutch oven because I can brown the meat followed by oven cooking in the same pan, but the meat can certainly be browned and added to a crock pot to simmer all day long.

Bon appétit!

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Winter Lamb Stew

2 pounds pastured lamb stew meat

Salt and pepper

1 tablespoons oil (I use almond oil, good at high temperatures)

2-3 cloves garlic, minced

1 onion, diced

3 carrots, peeled and diced

2 celery stalks

1 large parsnip, peeled and diced

1 celeriac bulb, medium sized, peeled and diced (optional)

2 pounds potatoes, unpeeled and diced (or more, if you like)

4 cups chicken or beef stock, preferably homemade

1 cup dry red wine

1 sprig fresh thyme

1 bay leaf

1-2 cups frozen tiny peas (depending on how much you like peas)

Season the lamb with the salt and pepper rather generously while the oil heats in a Dutch oven. Add the lamb and brown on all sides over medium high heat. When browned, stir in the garlic, onion, carrots, parsnip, celeriac, and potatoes, stirring constantly for a few minutes. If you don’t have homemade stock, Imagine brand is a good alternative. Add the stock and wine, thyme, and bay leaf, plus a little more salt, and bring to a boil. Reduce the heat to a simmer, add the lid, and finish in a 325 degree oven for a couple of hours. I like to use the oven because it cooks more gently than on the stove top. If cooking on the stove top for 2 hours, even if covered, the stock can cook away, leaving a dried out stew. Remove the stew from the oven and stir in the peas. Simmer the stew, covered, to heat the peas, and serve while the peas are still bright green. To serve, remove both the thyme sprig and the bay leaf, and discard, and ladle the stew into bowls.

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