Directions In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan ...

Meat from the shoulder and neck has the best flavour and is traditionally used in Irish stew and Lancashire hotpot. The French have some delicious lighter lamb stews such as navarin of lamb ...

For the stew, heat the oil in a non-stick pan over a medium heat. Add the lamb and fry for 3-4 minutes, turning occasionally, until brown on all sides. Remove from the pan and set aside on a warm ...

This recipe uses a shoulder of lamb but you can also use neck of lamb or gigot chops, which are slices of lamb taken through the leg so they include a small central bone, to make this stew.