Stewing Lamb |
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Stewing lamb is typically cut from the shoulder, neck, or breast of the animal, featuring harder-working muscles packed with connective tissue and fat that melt away into rich gelatin during long, slow cooking. |
Stewing Lamb
Stewing lamb is typically cut from the shoulder, neck, or breast of the animal, featuring harder-working muscles packed with connective tissue and fat that melt away into rich gelatin during long, slow cooking.
