Stories / Awards, Recipes

This Cut of Lamb Is the Key to Amazing Stew

Maggie Borden

December 04, 2017


Photo: David Loftus

Love lamb but find it too pricey for the average dinner? Take a (literal) page from JBF Award winner Pierre Koffman’s Classic Koffman and switch up your cut of choice. Koffman recommends the neck as one of the best parts of a lamb, noting that this underrated (a.k.a. cheaper) cut “needs long, slow cooking but it’s packed with a strong flavor.” Lamb neck shines best in a stew, as in this recipe from Koffman’s award-winning cookbook: a rustic, hearty main to keep you warm during the bitter chill of winter, served alongside mashed potatoes for guaranteed rib-sticking satisfaction. Add it to your seasonal repertoire and lend a bit of luxury to your next dinner party. Get the recipe.

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Maggie Borden is associate editor at the James Beard Foundation. Find her on Instagram and Twitter.