Lean lamb for stewing

Lean stewing lamb refers to cuts of lamb meat with low fat content, ideal for preparing stews, casseroles, and dishes that require prolonged cooking which tenderizes the meat and enhances its flavor. This meat stands out for its soft texture and characteristic flavor, slightly sweet and delicate compared to other red meats.

The lamb is an animal whose rearing has a long tradition in Mediterranean regions, areas of the Middle East, and European countries, although its consumption and production also extend throughout Latin America, especially in countries like Argentina, Uruguay, and Mexico.

The nutritional properties of lean lamb meat include a high content of high-quality proteins, iron, zinc, and B-complex vitamins (especially B12), essential elements for muscle maintenance, red blood cell formation, and the proper functioning of the nervous system. Being lean, it contains less saturated fat, making it a healthier option among red meats.

Regarding its synonyms in the Hispanic world, in addition to "lean lamb" or simply "stewing lamb," in some regions it is also called "borrego meat" (especially in Mexico), while in the Southern Cone it may simply be referred to as "lamb." On certain occasions, "lamb shoulder" or "shank" are mentioned as specific cuts used for stews.