Recipe: Stewed Lamb

I have become quite obsessed with cooking lamb. This has been the second time I've done it and decided to make some stew lamb. This is not the traditional lamb stew where you take lamb shoulders and cut them up and make a soup like broth. I instead almost stewed some lamb sirloins and ate it with a baked potato.

I used my recipe that I usually used to make my stewed oxtails and it came out just as good.

Stewed Lamb

Lamb is very tricky to cook in that it can take a while to become tender. With no patience you can, after an hour, end up with a very tough meat that requires a lot of chewing. Take my word for it. And if cooked too long can become dry and tough. Take my word for it.

So I made up my mind to have my lamb on a low temperature so that I could get it to fall off the bone and be full of flavor. This recipe is very easy and full of great flavor.

Stewed Lamb

I paired this with a baked potato with sour cream and cheese. I am not much of a fully loaded baked potato person so I don't usually add too much to it. It paired great with my stew lamb though.

Stewed Lamb

I had 2 pieces of lamb loins that were about 3 inches thick. I don't really concerntrate too much on what parts of the lamb I have. I probably should but I always usually buy loins.


Lamb Stew

  • 2 pieces Lamb Tenderloins (about 3" thick)
  • 2 tablespoons Vegetable Oil
  • 1/2 Onion
  • 1 Clove Garlic (chopped)
  • 1 Carrot (cut about 1" thick)
  • 1 Celery (chopped)
  • 1 1/2 tablespoons Tomate Paste
  • 6 oz Guinness stout
  • 1/2 can (or more) Beef Broth
  • 2 sprigs Thyme
  • 2 sprigs Parsley
  • 1 Bayleaf
  • 1 sprig Rosemary
  • 3 pimento (All Spice)
  • Salt and Pepper
Cooking Directions
  1. Season lamb as you normally would your meat.
  2. Over a medium-high heat, heat oil in a medium to large wide bottom pot until it starts to smoke. Brown the lamb loins in the hot oil on all sides until brown. This took me about a total of 10 mins.
  3. Remove the braised lamb and set aside. (if there is a lot of oil (more than what you started with, pour out excess)
  4. Reduce heat and stir in garlic and onions. Cook until onions become translucent then stir in carrots, celery and tomato paste. Mix well.
  5. Place lamb loins back into pot and pour stout into pot. Add beef broth. Enough to cover lamb pieces. Bring to a simmer over high heat.
  6. Cover and reduce heat to medium-low. Add bayleaf and all spice. Tie together rosemary, parsley and thyme
  7. Leave lamb to cook until meat is falling off the bone, 2 hours. Stir occasionally adding water if meat is not cooked and liquid reduces. (i had to do this twice) You want there to a nice sauce at the end of cooking. Add salt and pepper to your taste.


  1. I love Lamb. This is my new favorite recipe and I can't wait to try it out.

    1. Thanks Felice!!! Let me know how it worked out for you!!

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  3. I too love lamb, and used to eat it all the time when I was living in Detroit. Except, I usually grilled or broiled, for a quicker dinner time and I baked sweet potatoes instead of regular potatoes. But I must give this a try, had no idea you used guiness in stewed oxtails??

    1. You do not have to but I like to sometimes. Lol. Gives it that extra flavor


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