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$26.00
The cut that makes the pot. Grass-fed lamb for stew — hand-cut from shoulder and leg, built for slow cooking, braising, and tagines.
- Cut from Shoulder & Leg — The most flavorful, collagen-rich muscles — specifically chosen for slow cooking.
- 100% Grass-Fed & Finished — No hormones, no antibiotics, no grain. Raised on regenerative pastures.
- Hand-Cut for Consistent Cubes — Uniform size ensures even cooking throughout the pot.
- Flash Frozen for Peak Freshness — Vacuum-sealed and delivered frozen to your door.
★★★★★ 4.9 out of 5 stars (400+ reviews)
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✔ In Stock — Ships Frozen Nationwide
Grass-Fed Lamb for Stew — The Cut That Makes the Pot
Our Grass-Fed Lamb for Stew is hand-cut from the shoulder and leg — the working muscles that reward patience with extraordinary tenderness and depth. When slow-simmered, braised, or pressure-cooked, these cubes release their natural collagen, creating a rich, silky broth and fork-tender bites that no lean cut can replicate. Sourced from lambs raised humanely on regenerative pastures, 100% grass-fed and finished, free from GMOs, antibiotics, and hormones. Average 12 oz per pack. This is the cut that makes a pot of lamb stew worth talking about.
Why Our Grass-Fed Lamb for Stew Is Different
- Cut from Shoulder & Leg — The most flavorful, collagen-rich muscles — specifically chosen for slow cooking.
- 100% Grass-Fed & Finished — Never grain-fed. Higher in omega-3s, CLA, and fat-soluble vitamins than grain-fed lamb.
- Hand-Cut for Consistent Cubes — Uniform size ensures even cooking throughout the pot.
- No GMOs, Hormones, or Antibiotics — Raised on open regenerative pastures with ethical, humane farming practices.
- Rotational Grazing — Supports soil health and sustainable agriculture.
- Ships Frozen Nationwide — USDA-inspected, vacuum-sealed, and packed with dry ice.
How to Cook Grass-Fed Lamb for Stew
Sear the cubes in a hot heavy-bottomed pot with tallow or avocado oil until deeply browned on all sides — do not skip this step, the crust is where flavor develops. Add aromatics, root vegetables, and enough broth to cover. For stovetop or Dutch oven: bring to a simmer, reduce to low, cover, and cook for 1.5–2 hours until fork-tender. For slow cooker: 6–8 hours on low. For pressure cooker: 25–30 minutes at full pressure for fork-tender results without the wait.
Meal Ideas
- Traditional Lamb Stew — Root vegetables, potatoes, rosemary, thyme, and a rich lamb broth.
- Irish Lamb Stew — Lamb, potatoes, onions, and parsley — simple and deeply satisfying.
- Moroccan Lamb Tagine — Cumin, coriander, cinnamon, apricots, and chickpeas over couscous.
- Lamb & Lentil Soup — Hearty, protein-rich, and deeply flavorful.
- Greek Lamb Stifado — Braised with pearl onions, tomatoes, red wine, and warm spices.
Frequently Asked Questions
Our lamb stew meat is cut from the shoulder and leg — the hardest-working muscles in the animal. These cuts are higher in collagen and connective tissue than premium cuts like rack or loin chops, which is exactly what makes them ideal for slow cooking. As the collagen breaks down during braising it converts to gelatin, creating a silky, body-rich broth and meltingly tender meat that no lean cut can replicate.
For stovetop or Dutch oven braising, plan on 1.5–2 hours at a gentle simmer until fork-tender. For a slow cooker, 6–8 hours on low produces exceptional results. For a pressure cooker, 25–30 minutes at full pressure delivers fork-tender lamb in a fraction of the time. In all methods, the meat should offer no resistance when pierced with a fork before you consider it done.
Grass-fed lamb has a naturally more complex, herbaceous flavor profile than grain-fed — the result of a varied pasture diet of grasses, clover, and wild herbs. During long slow cooking this complexity deepens significantly, and the collagen-rich shoulder and leg muscles break down into gelatin that creates a silkier, more body-rich broth than grain-fed alternatives produce.
Yes — always sear before braising. Browning the cubes in a hot pan with tallow or avocado oil develops a deep crust through the Maillard reaction, creating dozens of new flavor compounds that dramatically improve the finished stew. Pat the cubes completely dry before searing — moisture prevents browning. Sear in batches rather than crowding the pan, which causes steaming instead of browning.
Yes. Our lamb for stew comes from 100% grass-fed and grass-finished animals raised on open regenerative pastures. They are never given hormones, antibiotics, or grain of any kind.
Each pack averages 12 oz, vacuum-sealed and flash frozen at peak freshness. Orders are packed in an insulated box with dry ice and shipped frozen nationwide. USDA-inspected. Your order arrives ready for the freezer.
Yes. Standard shipping is free on all orders over $159. Bundle your lamb stew meat with other cuts to hit the threshold easily.
Shipping & Storage
- Ships frozen with dry ice — arrives freezer-ready
- Delivered to all 48 contiguous states
- Free standard shipping on orders over $159
- Vacuum-sealed for up to 12 months of freezer-fresh quality
Subscribe & Save: Get 5% off every order plus a free monthly bonus pack. Learn more →
Ready to Buy Grass-Fed Lamb for Stew?
100% grass-fed. No hormones or antibiotics. The cut that makes the pot. Delivered frozen to your door. Free shipping on orders over $159.
✔ Ships Frozen | ✔ Nationwide Delivery | ✔ 100% Satisfaction Guarantee
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Customer reviews
What our customers are saying
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★★★★★
"I've tried everything from the beef, bison, and lamb to the poultry and seafood and have never been disappointed. I feel good knowing where my food is coming from."
★★★★★
"Got my 1st box of different meats to try out. They were well packaged and iced. I was so excited about the salmon, lamb, and chicken."
★★★★★
"I forgot what it was like to have farm raised beef and lamb — can NOT get this fresh from a supermarket. Definitely the best!"
★★★★★
"Properly raised food is key for consumption. Ferguson Farms has delivered this for my family. Highly recommend if you are serious about nutrition and health."
