Lamb Stew Part Two

[no_hypocrisy]

I found a recipe. It calls for 2 lbs of lamb, cubed.

As I stated on a previous post, I have bone-in cubed lamb pieces.

Here's today's question: Does the 2 lbs of lamb include or exclude the weight of the bones? The recipe is silent.

I cross-referenced other recipes for lamb stew and no help.

What do you think please?

Thanks, n_h

[dhol82]

1. My observation: when it's phrased like that it means meat only

You will have fewer servings if there are bones in the meat.

[Backseat Driver]

2. Parker's corundum: Bone-in if you want the nuggets to fall out easily into the sluice mat

along with the crowns and fillings; bone-out if you want the flakes to be easily and painlessly passed and washed out into the tailings - either way--lamb stew is pure gold!

OTOH: You could do either depending - bone-in if you're serving it up to your paleo bitches; bone-out if you've also got no Clan in your Bear Cave.

There's a third option though you'll probably need more bones:

https://www.myketokitchen.com/keto-recipes/lamb-herb-bone-broth/

[no_hypocrisy]

3. Thanks for your responses, BUT . . . .

allow me to reiterate the question:

If the recipe calls for 2 lbs of "lamb" but doesn't mention bone or no bone, then if you're cooking with lamb with bone, does that mean you buy 3 lbs to calculate the weight of the bones?

Thanks again.

[brokephibroke]

4. Yes, about.

As you know cooking is not an exact science. Except for baking.

[brokephibroke]

5. IF I was motivated

If cut and cube the meat from the bone for the stew. I’d then roast the bone with some onion, celery and carrot then make a stock for the stew liquid.

[Retrograde]

6. It's a stew - there's room for flexibility

I suppose you could calculate the average density and volume of a mammalian femur and figure out just how much actual meat you have left, allowing for some percentage to adhere to the bone (and what about the fat? In my experience with lamb legs there has always been a lot of fat surrounding the meat). Or you could just get 2.25 lbs and ignore the bones. Or 2 lbs and throw some extra veg in if it looks skimpy.

I'm scratching my head over "cubed lamb with the bone in". I've handled raw legs of lamb - that bone is big! How does one cut it into stew-sized cubes while leaving the bone in (yeah, a band saw, but you'd still end up with pieces that are largely bone).

[Kali]

7. it means boneless as called for

but it is stew/soup - a food that is designed to be flexible - not a precisely measured science. save that for fancy baking. stews are intended to be something that uses what you have on hand, play with it see what you think it might need next time. broth (or beer, water, wine or a combo), meat, some root vegs, some onion-garlic-shallot type flavor, some herbs if you have them. salt, pepper. cook slowly for a long time. enjoy with good bread and/or a salad.

next time use beef

[no_hypocrisy]

8. Update: The Moroccan Lamb Stew was incredible.

Slow cooker.

Combination of rosemary, thyme, cinnamon, cayenne, coriander, and cumin. Served with yogurt mixed with flaked coconut, finely chopped almonds, and raisins.

The spice combo made the dish very vibrant.

And the bones of the lamb did add that certain je ne sais quoi quality.

It was so worth it.