- Place lamb (shoulder cuts, breasts, riblets, shanks, or stew cubes) in a small amount of heated oil in a heavy skillet.
- Cook slowly over moderate heat until lamb is browned on all sides.
- Remove excess pan drippings.
- Season, if desired.
- Add a small amount (1/4 to 1/3 cup) of liquid, such as water, vegetable juice, or soup.
- Cover tightly and simmer lamb over low heat until fork tender.
- A sauce or gravy can be made from the pan drippings, if desired.
Timetable for Braising Lamb
|Lamb Cut||Weight (pounds)||Approximate Total
Cooking Time (hours)
|Lamb Shoulder Chops (1" thick) Round Bone or Blade||1¾" lbs.||1 - 1¼|
|Lamb Riblets||3 lbs.||1½ - 2|
|Lamb Shanks||3 lbs.||1 - 1½|
|Lamb Stew Cubes (1" pieces)||1¼ lbs.||1¼ - 1½|
|Lamb Breast, Stuffed (bone-in)||2 - 3 lbs.||1½ - 2|
|Lamb Breast, Rolled||1½ - 2 lbs.||1½ - 2|
|Lamb Neck Slices (¾" thick)||1¾ lbs.||1 - 1½|