Return to Content

Lamb Stew

Lamb Stew
0 votes, 0.00 avg. rating (0% score)
by in Jan 1984

Yield: 6 servings


  • 2 pounds lamb stew meat
  • 4 large potatoes, peeled and sliced
  • 4 carrots, scraped and sliced thin
  • 2 onions, chopped
  • 1 small head cabbage, shredded
  • salt and pepper to taste
  • 2 tablespoons chopped parsley
  • 1 bay leaf
  • 1/2 teaspoon dried rosemary


Over a hot fire (or on your kitchen stove), cover the stew meat with about 3 quarts of water and simmer, covered, for about 1 hour. Drain meat, reserving stock. In a buttered Dutch oven, layer vegetables, putting some meat between each layer. Season with salt and pepper and top with parsley, bay leaf, and rosemary. Add enough meat stock to barely cover vegetables. Cover tightly and simmer slowly for about 1-1/2 hours on top of the stove, until stew is tender.

Updated Wednesday, October 27th, 2010

Bring New England Home Get a Free Trial Issue when you subscribe to Yankee Magazine

In this issue: 2015 Travel Guide to New England
  • Best Bargains: 35 Don't-Miss Summer Savers
  • Where to Go: 120 Best Fairs, Festivals & Events
  • Best Dining: 90 Local Foodie Destinations
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111