50% Local food club

Meeting Nova Scotia Food Producers Halfway – Est. September 2014

Lamb Stew

The beauty of a stew recipe is that you can add a variety of local ingredients. If you have leftover vegetables in your refrigerator, you can toss them right in! Perhaps you would like to add sweet potatoes instead of white potatoes or maybe you have some beef instead of lamb… the possibilities are endless!

Makes 8 servings.


  • 2 lbs. boneless lean lamb shoulder or leg, cubed
  • ¼ cup vegetable oil
  • 2 tsp. salt
  • 1 tsp. crushed thyme
  • 4 whole cloves
  • 1 tbsp. lemon juice
  • 1 clove garlic, minced
  • 1 ½ cups beef bouillon
  • 1 medium onion, sliced
  • 1 cup water
  • 5 medium carrots, quartered
  • 4 medium potatoes, cubed
  • 2 cups whole cranberries (try Terra Beata)
  • 2 tbsp. cornstarch
  • ¼ cup water


  1. In a heavy pot, brown lamb in the vegetable oil. Add the salt, thyme, cloves, lemon juice, garlic, bouillon, onion and water. Cover, bring to a boil, reduce the heat and simmer, covered, for 45 minutes.
  2. Add the carrots, potatoes, cranberries, and more water, if necessary. Simmer, covered for 35 minutes, or until the lamb and carrots are tender.
  3. Dissolve the cornstarch in ¼ cup of water; add to stew and cook, stirring, until thickened.

Taken from Eating by the Seasons Cookbook – Food Action Committee
Ecology Action Centre


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