Lamb vs Goat: Everything you need to know about the similarities and differences between lamb, goat, and mutton. From terminology and animal species and everything in between, here's what you need to know! Plus, you'll even get some tasty recipes!
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Instructions
Sear Bacon & Lamb Stew Meat
Add the chopped 2 strips bacon to a large stockpot or Dutch oven over medium-high heat and cook until nicely crisped. Transfer the bacon to a paper towel-lined plate and set aside.
Pat 2 lb lamb shoulder dry with paper towels, and season it to taste with 1 teaspoon each, salt & pepper.
Sear the lamb meat in the remaining 3 tablespoon bacon grease, working in batches (I did 3 separate batches). Use tongs to turn the pieces of lamb meatuntil a brown crust has developed on all sides (about 5-8 minutes per batch). After each batch, transfer the browned lamb meat to a bowl and set aside.
Add Veggies & Broth
Add 1 large yellow onion, 3 large carrots, and 2 stalks celery to the pot and saute until tender (about 5 minutes). Use your wooden spoon or spatula to scrape the brown bits off the bottom of the pot as the vegetables cook.
Stir in 1 ½ tablespoon garlic and let cook for 30 seconds before mixing in 3 tablespoon tomato paste. Let cook for 1-2 minutes longer.
Add the bacon, lamb meat, and any juices that have accumulated back into the pot. Sprinkle ¼ cup all-purpose flour over the meat and stir until dissolved.
Pour in 11.2 oz Guinness(1 bottle) and 3 cups beef broth. Add the 1 bay leaf, 1 sprig fresh rosemary, 4 sprigs fresh thyme, and 2 teaspoon sugar, and stir to combine.
Simmer Until Tender
Bring the stew to a boil, then cover the pot and reduce the heat to low. Let simmer for 1 hour.
Remove the bay leaf as well as the sprigs of thyme and rosemary. Taste-test your stew and adjust the seasonings as needed. Turn off the heat and serve right away over mashed potatoes or colcannon.
Notes
You will have to work in batches when searing the pieces of lamb meat in order to get an even crust on all sides. Try not to overcrowd the pot for the best results.
If you aren't using bacon, simply leave it out and sear the lamb meat in olive oil. I recommend using about 1 tablespoon of oil for each batch of lamb meat.
If your stew is too thick, you can add small amounts of water or broth to thin it out to your desired consistency.
If you are using a Dutch oven and prefer to finish your stew in the oven, you can. Bring the broth to a simmer, then cover the pot and transfer to a preheated 350°F (175°C) oven. Braise undisturbed for 2 hours.
To store: Let the stew cool off, then transfer it to an airtight container. Refrigerate for up to 4 days.
To freeze: Put your leftover stew into a freezer-safe airtight container or heavy-duty freezer bag with some excess space to allow for expansion. Freeze for up to 4 months and transfer to the fridge to thaw overnight before reheating.
To reheat: Gently reheat your stew on the stovetop over medium heat until warmed through. It may thicken after being frozen or refrigerated, so add a splash of broth or water as needed.