Lamb stew meat sold in the supermarkets generally comes from the shoulder, neck, breast, shank, or leg. Of these, meat from the shoulder and neck have the best flavor; leg meat is the mildest, but it can become dry when stewed or braised. The whole shoulder is also often available, boned and rolled, and can be braised slowly as for a pot roast. Shoulder chops are ideal for braising on top of the stove. Lamb neck pieces are another fine choice for slow, moist cooking, and although they are less meaty than some cuts, the flavor is tremendous. Unlike roasted and sautéed lamb dishes, stewed and braised lamb should be cooked gently in a bit of wine, stock, tomato juice, or some combination of these until the meat is well done and very tender. In addition to the recipes that follow, lamb can be substituted for beef, pork, and veal in any slow-cooked stew or braise. Please see About Braising, Stewing and Pot-Roasting Meat.
