The cheaper cuts of LAMB and MUTTON, such as the neck, chuck, and flank, are used for the making of stews. MUTTON, however, is not so satisfactory as LAMB for such dishes, as its flavor is too strong. If MUTTON must be used, its flavor can be improved by adding 1 or 2 tablespoonfuls of vinegar during the cooking. The chief object in the making of LAMB and MUTTON stews is, as in the case of BEEF and VEAL stews, to draw from the meat as much as possible of the flavoring and nutritive materials.
This can be accomplished by cutting up the meat into small pieces so as to increase the amount of surface exposed and by keeping the temperature low enough to prevent the proteins from coagulating.
With these points in mind, proceed in the making of LAMB or MUTTON stew in the same way as for BEEF stew. To improve the flavor of the stew, cook with it savory herbs and spices, such as bay leaf, parsley, and cloves.
Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)