Slow Down and Enjoy the Comforts of Lamb

Add American Lamb to the Slow Cooker for Flavor, Minus the Fuss

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Nov 11, 2014, 03:38 ET

DENVER, Nov. 11, 2014 /PRNewswire/ -- From tailgating to holiday suppers, 'tis the time of year to focus on rich and savory recipes. Cooks around the country are dusting off their slow cookers, seeking hearty one-pot recipes to serve a crowd. The American Lamb Board points to a number of cuts that shine in the slow cooker, including shank, shoulder, leg, ground and stew meat.

Cider-Braised American Lamb Shoulder Stew

"Don't be afraid to experiment with lamb in your slow cooker," says Megan Wortman, executive director of the American Lamb Board. "The slower you cook it, the deeper the flavor and the more time you have to spend with family and friends."

Speaking to this low and slow cooking approach, this recipe for Cider-Braised Lamb Shoulder Stew, developed by cookbook author and culinary instructor Andrea Slonecker, builds bold flavors by simmering seasonal ingredients in the slow cooker for 6-8 hours. Spices like cardamom, cloves and cinnamon pair perfectly with apple cider to infuse the meat with savory-sweet flavors to be enjoyed all season long. Click here to view a short, how-to cooking video for this recipe.

About the American Lamb Board
The American Lamb Board is an industry-funded research and promotions commodity board that represents all sectors of the American Lamb industry including producers, feeders, seed stock producers and processors. The Board, appointed by the Secretary of Agriculture, is focused on increasing demand by promoting the freshness, flavor, nutritional benefits, and culinary versatility of American Lamb. The work of the American Lamb Board is overseen by the U.S. Department of Agriculture and the board's programs are supported and implemented by the staff in Denver, Colo.

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SOURCE American Lamb Board