Hearty Comfort in a Bowl: The Ultimate Healthy Lamb Stew

Last Updated on April 15, 2024 by Ellen Christian

Make a batch of this healthy lamb stew for dinner tonight. You can make my easy lamb stew in a pot or in your slow cooker. Try it today.

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Make a batch of this healthy lamb stew for dinner tonight. You can make my easy lamb stew in a pot or in your slow cooker. Try it today.

Healthy Lamb Stew Recipe

There’s nothing quite like a steaming bowl of lamb stew to warm the soul. The tender meat, the hearty vegetables, the rich broth – all speak to a comforting tradition that spans generations. But what makes a lamb stew perfect?

How do you ensure your dish evokes those timeless, homely flavors? This comprehensive guide has all the answers you need to craft a lamb stew that’s not just good, but great.

If you love beef stew, you need to try this stew made with lamb.

lamb in a brown bowl

Choosing the Right Cut

A lamb stew is only as good as the meat you use, so getting the cut right is essential. Two cuts stand out for their flavor and texture in a stew:

Lamb Shoulder

The marbling and connective tissue of a lamb shoulder yield incredibly tender results when braised or cooked slowly. The fat content contributes to a rich gravy, and the bones add depth to the flavor. When at the butchers, ask for bone-in pieces. They might need a little trimming but are ideal for a succulent stew.

Lamb Leg

A leaner choice than the shoulder, lamb leg also makes a delicious stew. The lack of fat means a lighter, clearer broth. It’s best to cube leg meat lean cuts to prevent any toughness and marinate it beforehand to enhance flavor and tenderness.

cooking lamb stew in a pot

Tough Love: Tackling Toughness in Lamb Stew

If your lamb stew turns out tough, it’s often a matter of cooking the stew for too short a time at too high a heat. The key to tender lamb in a stew is low and slow. For the shoulder, this can mean simmering for several hours until the meat falls apart. Marinating lean cuts overnight with acid like vinegar or wine can also assist in breaking down the lean fibers.

Knife Skills: Preparing the Lamb for Cooking

Before you even think about cooking, you’ll need to prepare the lamb.

Trimming the Fat

If you’ve got pieces with sizeable chunks of fat, you’ll want to trim them. While cooking, this fat will render and can make the stew oily. That said, a little fat on the meat can add flavor and prevent it from drying out during the long cooking process.

Cubing the Meat

For a stew, lamb shoulder should be cut into chunks about 1 to 2 inches in size, while lamb leg can be a bit smaller. The goal is to keep it uniform so it cooks evenly.

Make a batch of this healthy lamb stew for dinner tonight. You can make my easy lamb stew in a pot or in your slow cooker. Try it today.

A Taste of Tradition: Old-fashioned Lamb Stew

An old-fashioned lamb stew is a simple, wholesome meal that lets the quality of the ingredients shine. It often includes potatoes, carrots, and onions, creating a one-pot wonder that doesn’t skimp on depth of flavor.

The Base Flavors

Start with the trinity of flavor – onions, carrots, and celery. This classic mirepoix provides a sweet, aromatic foundation for your healthy lamb stew. I love the taste of this lamb seasoning.

The Mechanics

Pan-sear the lamb pieces to develop a rich brown crust and caramelization, then set aside. In the same pan, sauté the mirepoix until softened, deglaze the pan with a little stock or wine to capture all those wonderful flavors, then return the lamb to the pot.

In goes the liquid, whether it’s stock, beer, or a combination. Add your choice of herbs, a bay leaf for earthiness, and season with salt and pepper. Cover and simmer over low heat until the lamb is tender.

ingredients for stew on cutting boards

Essential Ingredients for a Flavorful Lamb Stew

A delicious lamb stew is as much about the ingredients you add as the cooking process. Here’s what to stock up on:

High-quality Lamb

Good meat makes all the difference. Look for cuts that are fresh, pink, and free from any strong odors.

Aromatic Vegetables

Onions, carrots, and celery are the classics, but you can also add leeks, fennel, or parsnips for a twist.

Starchy Veg and More

Potatoes are musts, but you can also throw in some turnips, celeriac, or even chickpeas for variety.

Liquid Assets

Stock, wine, beer –they’re the foundations of a good stew. Each adds its own character, so choose wisely.

The Herbs and Spices

Thyme, rosemary, and bay leaves are lamb’s best friends. A hint of cinnamon or star anise can add an intriguing note. I love the taste of this lamb seasoning.

cutting vegetables on a cutting board

Veggie Tales: Ideal Vegetables for Lamb Stew

The beauty of a healthy lamb stew is its versatility. Your choice of vegetables can enhance the flavor, texture, and overall experience of your stew. Think about:

Root Vegetables

These earthy, sweet vegetables stand up to the long cooking time and soak up the flavors of the broth.

Leafy Greens

While sturdy greens like kale or collards can hold up, spinach and chards should be added towards the end of cooking to avoid over-cooking.


In addition to onions, think about garlic, leeks, or shallots for an extra layer of flavor.

Beans and Legumes

For a protein boost, and to make your stew go further, add some beans. They also bring a delightful creaminess to the mix.

Slow and Steady Wins the Taste Race: Using a Crockpot

A slow cooker is the lamb stew’s best friend, allowing flavors to meld over hours without any supervision.


Follow the same initial steps of searing the lamb and sautéing the aromatics as with a stovetop recipe.

red slow cooker on a counter

Set It and Forget It

When everything’s in the pot, set the slow cooker on low, and leave it for 6-8 hours or until the lamb is meltingly tender.

Last-minute Additions

If you’ve got more delicate vegetables, like peas or spinach, stir them in towards the end of the cooking time.

What to Serve with Lamb Stew

A hearty bread, like a crusty baguette or fluffy biscuits, is perfect for sopping up the savory juices. If you want to keep it light, a simple green salad can be a delightful contrast.

Make a batch of this healthy lamb stew for dinner tonight. You can make my easy lamb stew in a pot or in your slow cooker. Try it today.

Storing and Reheating Lamb Stew

A lamb stew’s flavor actually improves as it sits, so it’s a great make-ahead dish. Store it in the fridge for up to 3 days or freeze for longer storage.


Place the stew in an airtight container and refrigerate promptly. To reheat, simply warm it on the stove over medium heat, adding a bit of water or stock if it looks too thick.


To freeze, cool the stew completely, then transfer to a freezer-safe container or a zip-lock bag, removing as much air as possible. Thaw in the fridge overnight before reheating as above.

In Conclusion

A delicious lamb stew is well within your grasp. The right cuts, proper preparation, and careful cooking can turn a simple dish into a sublime experience. Remember, it’s all about time and patience – for those are the true ingredients that meld and marry the flavors to create something truly magical.

Whether you’re serving it up for a weeknight dinner or a special occasion, a healthy lamb stew that’s been lovingly crafted is always appreciated. Happy cooking! You may also enjoy this beef stew recipe with barley.

Yield: 6

Healthy Lamb Stew Recipe

Make a batch of this healthy lamb stew for dinner tonight. You can make my easy lamb stew in a pot or in your slow cooker. Try it today.

Make a batch of this healthy lamb stew for dinner tonight. You can make my easy lamb stew in a pot or in your slow cooker. Try it today.

Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours


  • 2 pounds of lamb
  • 1/4 zucchini
  • 1-2 potatoes
  • 1 carrot
  • 1 onion,
  • 3 garlic cloves.
  • 1 tsp. smoked paprika
  • 1 tsp dried garlic
  • 1 tsp coriander
  • 1 cup red wine
  • 3 tbsp. vegetable oil
  • salt, pepper


    1. Cut the zucchini into large slices.
    2. Wash the potatoes and chop them in the same way. Peel and slice the carrots.
    3. Peel the onion from the husk. Cut into half rings. Chop the garlic slices.
    4. Rub the lamb with salt, pepper and dry spices. Pour the oil into a ceramic dish and place the meat in it.
    5. Place the vegetables in the form, salt, sprinkle with spices and splash with vegetable oil. Bake in a 420 °F oven for 15 minutes.
    6. Add wine or broth. Cover form with lid or foil. Braise for 1 hour and 20 minutes at 356°F.
    Leave the finished dish in the turned off oven for 10 minutes. Transfer lamb and vegetables to a plate and serve.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 608Total Fat: 39gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 147mgSodium: 219mgCarbohydrates: 17gFiber: 2gSugar: 2gProtein: 39g

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