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    You are in: Home / Italian / Shepherd's Lamb Stew Recipe
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    Shepherd's Lamb Stew

    Average Rating:

     6 Total Reviews

    Showing 1-6 of 6

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    • on April 03, 2002

      A really tasty dinner. I used what I had on hand so I changed white wine to red wine and used vegetable stock. Also I couldn't get any tiny potatoes so I used larger ones cut into quarters. I also substited fresh tomatoes for canned. It turned out great and the sauce was so delicious! I served this with steamed sliced zucchini.

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    • on April 05, 2002

      A delicious and different flavor combination for lamb. Instead of making the usual Shepherds Pie with leftover lamb, I halved this recipe, used leftover gravy instead of stock and cut up russet potatoes. I cooked the stew in a cast iron dutch oven for 45 minutes and didn't need to reduce the cooking juices.I substituted fresh grated Romano cheese. I will make the original recipe but I think I will dredge the lamb in flour and brown it in the oil to avoid having to reduce the sauce. If you like lamb, you will love this dish.

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    • on May 15, 2011

      Very tasty recipe. I used cooked leftover roast leg of lamb, which worked quite well without even modifying the cook time. The only other substitution was a can of diced tomatos as fresh aren't in season yet. I think I like this better than the original roast!

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    • on September 11, 2007

      I made this for a wedding, 150 people, and served it over egg noodles. Many, many complements. Fantastic recipe.

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    • on October 27, 2004

      I made this for dinner last night and was not dissappointed. I used my creuset oven casserole (cast iron) so had no need to thicken the sauce. It was lovely, flavourful and thick. I too, used canned tomatoes as I did not have any fresh ones. I also used baby red potatoes as we don't get pink ones here, wasn't sure whether I should peel them or not, so didn't and it was fine. I did flour, season, and brown the lamb cubes first in a little butter and olive oil. I used neck of lamb. This was a very delicious stew and the crumb topping was an extra special touch! Thanks Jan, I know I will make this again!

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    • on April 12, 2002

      I really think draining off and then reducing the liquid is an important step in the recipe. Although it would be easier to just to thicken it, I don't think you would get the same intense flavours that you do with a reduction.

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    Nutritional Facts for Shepherd's Lamb Stew

    Serving Size: 1 (1021 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1248.0
     
    Calories from Fat 440
    35%
    Total Fat 48.8 g
    75%
    Saturated Fat 15.9 g
    79%
    Cholesterol 146.6 mg
    48%
    Sodium 487.9 mg
    20%
    Total Carbohydrate 135.3 g
    45%
    Dietary Fiber 16.6 g
    66%
    Sugars 9.4 g
    37%
    Protein 57.5 g
    115%

    The following items or measurements are not included:

    lamb stock

    sage leaves

    Detailed Nutrition Values About Nutrition Info
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