Lamb

Cuts Of Lamb:

• Loin Lamb Chops/Rack of Lamb
• Leg of Lamb (Boneless/Bone-In)
• Lamb Shoulder Chops
• Boneless Lamb Stew
• Lamb Shanks

Irish Stew

1/4 lb thickly sliced bacon, diced
3 lb diced lamb stew meat, rinsed and patted dry
¼ C flour
½ T salt
¼ t black pepper
½ T minced garlic
1 medium onion, diced
¾ T dried thyme
½ C white wine
42 oz beef stock, fresh or canned
2 carrots, sliced
2 lb potatoes, peeled and diced
½ T sugar

Season stew meat with flour, salt and black pepper.  Cook diced bacon in dutch oven until almost crisp. Remove the bacon, leaving the fat. Add seasoned meat to bacon fat and brown very well. Remove the meat and add onion and garlic. Deglaze with white wine and turn down the heat. Add the browned meat, bacon, beef stock and dried thyme and sugar. Simmer on low heat for 30 minute sto 1 hours. Add potatoes and carrots and simmer 45-60 minutes more. Add more beef stock if needed. Salt and pepper to taste. Serve 8-10.

Mint-Pesto Rubbed Leg of Lamb

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