Description

Lamb stew is a favorite in most cultures of the world - Basque stews with peppers and tomatoes, spicy Indian curries, and exotic Mediterranean Tajines. Is your mouth watering yet? Hudspeth River Ranch 100% pasture-raised lamb stew meat is lean and tender and ready to be transformed into countless variations of comfort food.

  • Grass-fed
  • No added hormones or antibiotics
  • All natural
  • Paleo/Keto/Whole 30

For a hearty lamb stew, saute 4 slices chopped bacon over medium heat until browned and fat released, then transfer bacon to a large plate. While bacon cooks, season lamb pieces with 1/2 Tbsp salt and 1 tsp pepper. Sprinkle with 1/4 cup flour and toss to coat. Cook lamb in 2 batches in hot bacon grease over medium heat until browned (3-4 min per side) then transfer to the plate with bacon. Add diced onion and garlic, and sauté while stirring constantly. Add 1 1/2 cups wine, scraping the bottom to deglaze. Add sliced mushrooms, bring to simmer then cook uncovered 10 min. Return bacon and lamb to pot and add 4 cups broth, 1 Tbsp tomato paste, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp dried thyme and 2 bay leaves. Stir in potatoes and carrots, making sure potatoes are mostly submerged in liquid. Bring to a boil then cover and carefully transfer to preheated oven at 325˚F for 1 hr and 45 min. When done, potatoes and lamb will be very tender.



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Lamb, Stew Meat

$11.99
per lb

1 lb avg 1 lb

Lamb stew is a favorite in most cultures of the world - Basque stews with peppers and tomatoes, spicy Indian curries, and exotic Mediterranean Tajines. Is your mouth watering yet? Hudspeth River Ranch 100% pasture-raised lamb stew meat is lean and tender and ready to be transformed into countless variations of comfort food.

  • Grass-fed
  • No added hormones or antibiotics
  • All natural
  • Paleo/Keto/Whole 30

For a hearty lamb stew, saute 4 slices chopped bacon over medium heat until browned and fat released, then transfer bacon to a large plate. While bacon cooks, season lamb pieces with 1/2 Tbsp salt and 1 tsp pepper. Sprinkle with 1/4 cup flour and toss to coat. Cook lamb in 2 batches in hot bacon grease over medium heat until browned (3-4 min per side) then transfer to the plate with bacon. Add diced onion and garlic, and sauté while stirring constantly. Add 1 1/2 cups wine, scraping the bottom to deglaze. Add sliced mushrooms, bring to simmer then cook uncovered 10 min. Return bacon and lamb to pot and add 4 cups broth, 1 Tbsp tomato paste, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp dried thyme and 2 bay leaves. Stir in potatoes and carrots, making sure potatoes are mostly submerged in liquid. Bring to a boil then cover and carefully transfer to preheated oven at 325˚F for 1 hr and 45 min. When done, potatoes and lamb will be very tender.


Hudspeth River Ranch

white lambs standing on a hill top

Dear Run Land and Cattle

The Hudspeth River Ranch, located on the pristine Devil’s River in West Texas, has been a family owned and operated working ranch for over 130 years. All activities on the ranch work hand-in-hand with the livestock operation to ensure a balanced approach in the management of the business. The owners, Mr. and Mrs. Strunk come from a long line of Texas ranchers and have been making their 100% natural lamb available since 2011.

Raised completely grain free and fed daily on rich pasture, their special breed Dorper lamb is more heavily muscled, giving more meat pound for pound. Furthermore, it is very lean and will impress any lamb lover with its mild and delicate flavor. Hudspeth River Ranch lamb are reared on high-quality natural forage diets with minimal environmental impact and an eye toward stewardship and conservation. The tender care translates into succulent, tender Hudspeth River Ranch lamb.

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