|
|
Place lamb
(shoulder cuts, breasts, riblets, shanks, or stew cubes) in
a small amount of heated oil in a heavy skillet. |
 |
|
|
|
Cook slowly over
moderate heat until lamb is browned on all sides. |
|
|
|
|
Remove excess pan
drippings. |
|
|
|
|
Season, if
desired. |
|
|
|
|
Add a small amount
(1/4 to 1/3 cup) of liquid, such as water, vegetable juice,
or soup. |
|
|
|
|
Cover tightly and
simmer lamb over low heat until fork tender. |
|
|
|
|
A sauce or gravy
can be made from the pan drippings, if desired. |
|
|
|
|
Timetable for Braising Lamb
| Lamb Cut |
Weight
(pounds) |
Approximate
Total
Cooking Time (hours) |
| Lamb Shoulder Chops
(1" thick)
Round Bone or Blade |
1¾"
lbs. |
1
- 1¼ |
| Lamb Riblets |
3
lbs. |
1½
- 2 |
| Lamb Shanks |
3
lbs. |
1
- 1½ |
| Lamb Stew Cubes (1" pieces) |
1¼
lbs. |
1¼
- 1½ |
| Lamb Breast, Stuffed
(bone-in) |
2
- 3 lbs. |
1½ - 2 |
| Lamb Breast, Rolled |
1½ - 2
lbs. |
1½ - 2 |
| Lamb Neck Slices (¾" thick) |
1¾
lbs. |
1 - 1½ |
|
Click here for delicious lamb recipes.
Sign up for our monthly
email newsletter to
receive lamb recipes, nutrition information, restaurant
ideas and much more.
|
