Return to Content

Lamb Stew

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

Yield: 6 servings

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 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

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

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