Lamb kabob and stew meat is one of the most versatile options you'll find at the meat counter. Cut into bite-sized cubes, it's ready to become everything from smoky grilled kabobs to slow-simmered stews, curries, soups, and braised dishes. While the pieces may look similar, the cooking method you choose makes all the difference in the final texture.
Whether you're threading lamb onto skewers for the grill or preparing a comforting stew, understanding the proper cooking times and temperatures will help you achieve tender, flavorful results every time.
Lamb kabob and stew meat consists of cubes cut from flavorful muscles, often from the shoulder or leg. These cuts are selected because they hold up well during cooking while developing rich flavor.
Depending on the cut used, lamb cubes can be cooked quickly over high heat for kabobs or slowly braised until fork-tender for soups and stews.
Their versatility makes them a great option for everything from backyard cookouts to hearty cold-weather meals.
Because lamb cubes can be prepared in several ways, it's important to choose the right cooking technique for your recipe.
Popular methods include:
The goal is either to cook the meat quickly while keeping it juicy (for kabobs) or slowly until the connective tissue breaks down into tender, flavorful bites (for stews).
When cooking lamb kabobs, use an instant-read thermometer to check the largest piece of meat.
| Doneness | Remove from Heat | Final Temperature After Resting |
|---|---|---|
| Rare | 120–125°F | 125–130°F |
| Medium Rare | 125–130°F | 130–135°F |
| Medium | 135–140°F | 140–145°F |
| Medium Well | 145°F | 150°F |
| Well Done | 155°F | 160°F |
If you're making a stew or braised dish, internal temperature becomes less important than tenderness. During slow cooking, the meat often reaches well above 190°F as collagen melts into rich, silky gelatin, creating the fork-tender texture that makes stews so satisfying.
Grilling is one of the quickest and most popular ways to cook lamb cubes.
Preheat your grill to medium-high heat (400–450°F).
Thread evenly sized pieces onto skewers, leaving a small amount of space between each cube to promote even cooking.
Approximate cooking times:
| Desired Doneness | Total Grill Time |
| Medium Rare | 8–10 minutes |
| Medium | 10–12 minutes |
| Medium Well | 12–14 minutes |
Turn the skewers every few minutes so each side develops a flavorful crust.
After grilling, allow the kabobs to rest for about 5 minutes before serving.
Don't have access to a grill? Your oven's broiler works well, too.
Arrange skewers on a broiler-safe pan about 4–6 inches below the heating element.
Cook for:
Turn the skewers halfway through cooking for even browning.
Stew meat shines when cooked slowly.
The low-and-slow approach allows connective tissue to soften, resulting in tender bites that practically melt in your mouth.
Simmer gently for:
Maintain a low simmer rather than a rolling boil to keep the meat tender.
Cook on:
Cook under pressure for:
Allow a natural pressure release whenever possible for the most tender results.
A flavorful marinade adds moisture and complements lamb's naturally rich taste.
Popular ingredients include:
Marinate for 2–8 hours. Longer isn't always better—acidic marinades can begin affecting the texture if left overnight.
Uniform cubes cook evenly. Aim for pieces about 1 to 1½ inches in size.
Leaving a little space between pieces allows heat to circulate, producing better browning.
For stews, aggressive boiling can toughen the meat. A gentle simmer allows the connective tissue to slowly break down while keeping the meat juicy.
Before adding stew meat to liquid, brown it well in batches. This creates rich caramelized flavor that enhances the entire dish.
Lamb kabob and stew meat works well with flavors from around the world.
Try pairing it with:
These combinations highlight lamb's natural richness while adding depth and complexity.
For grilled kabobs, pair them with:
For hearty stews, serve alongside:
Lamb kabob and stew meat proves that one cut can create two completely different dining experiences. Grill it over high heat for juicy, flavorful kabobs during the summer, or let it simmer low and slow into a comforting stew when cooler weather arrives.
By choosing the right cooking method and paying attention to time and temperature, you'll enjoy tender, delicious lamb that's perfect for everything from weeknight dinners to weekend gatherings. No matter how you prepare it, lamb kabob and stew meat offers an easy way to bring bold flavor to your table.
