Braising/Stewing Lamb
Braising and stewing lamb involve the slow cooking of meat in a
liquid. This cooking method tenderizes and softens tough lamb
cuts and allows for rich and subtle blending of the lamb meat
flavors with those of the liquid and seasonings.
The main differences between braising and stewing lamb are:
- The size of the lamb meat used: Braising requires the
use of whole, market ready lamb cuts while the stewing
process requires that small pieces of lamb meat be used.
- The quantity of liquid: Braising requires that the level
of the liquid be halfway up the side of the lamb meat while
stewing requires the pieces of lamb meat to be totally
immersed in the liquid.