In the same dutch oven, heat 1 tablespoon of oil over medium-high heat and sear each of the lamb pieces for about 2-3 minutes ...

Cut the boneless mutton into pieces, season it well with salt and pepper ... Pour 1 pint of dark beer to de-glaze. Bring the stew to a boil and then turn down the heat.

Check the texture of the lamb or mutton: it will go from being quite hard to very tender quite suddenly; this is the point at which the stew is ready. When the meat is tender add the cooked ...

De-glaze the pan with lamb stock ... Bring the stew back up to boiling point and serve from the pot, or in a large pottery dish. We know that most of us find recipes through search and our ...

Lamb is an iconic food of spring — the Paschal lamb of Passover, Easter's roast leg of lamb. In Islamic cultures, lamb is associated with sacrifice and generosity during the season of Ramadan.

This slow-cooked lamb stew is impressive enough for a dinner party and you can make it the day before. For the stew, heat the oil in a non-stick pan over a medium heat. Add the lamb and fry for 3 ...