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March 12, 2024

American Lamb Stew with Sharp Cheddar Dumplings


Recipe Provided By
Prep Time


Cook Time


Total Time

3hrs, 20min




For the Lamb Stew:

  • 3 tablespoons extra virgin olive oil

  • 2 lbs American Lamb shoulder or leg, trimmed and cut into 2” chunks

  • 3 teaspoons kosher salt, divided

  • 1 teaspoon black pepper

  • 2 medium onions, chopped

  • 3 cloves garlic, minced

  • 2 tablespoons tomato paste

  • 1 teaspoon smoked paprika

  • 4 carrots, peeled and chopped

  • 3 medium yellow skinned potatoes, chopped

  • 2 stalks celery, chopped

  • 1 can stout beer (such as Guinness)

  • 1 1/2 cups lamb or beef broth

  • 2 bay leaves

  • Chopped fresh parsley or chives for garnish

For the Cheddar Dumplings:

  • 1 cup all-purpose flour

  • 1 1/2 teaspoons baking powder

  • 1/2 teaspoon kosher salt

  • 1/4 cup cold unsalted butter, diced

  • 1/2 cup shredded sharp cheddar cheese

  • 2 tablespoons chopped fresh parsley

  • 1/3 cup whole milk


1. Prepare the stew: Season the American Lamb chunks with 2 teaspoons salt and 1⁄2 teaspoon freshly ground black pepper. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the lamb chunks and cook until browned on all sides. Remove the lamb from the pot and set aside. To the same pot, add the chopped onions and cook until softened, about 5 minutes. Add the garlic, tomato paste and smoked paprika and cook for 2 minutes more. Add the carrots, potatoes, celery and 1 teaspoon kosher salt to the pot, stirring to coat. Return the browned lamb to the pot and pour in the stout beer and broth and add the bay leaves.

2. Simmer on the stovetop: Bring the stew to a simmer, then reduce the heat to low. Cover and let it simmer for about 2 hours, or until the lamb is tender and the vegetables are cooked through.

3. Make the Cheddar Dumplings: In a mixing bowl, whisk together the flour, baking powder and salt. Add cubes of cold diced butter and shredded cheddar. Using your fingers, press the butter to flatten and mix into other ingredients until the mixture resembles coarse crumbs. Add the milk, stirring together with a fork until well combined. Gently knead the dough to bring it completely together. Place dough on a cutting board and press out into a rectangle about 1⁄2 inch thick. Cut into 6-8 dumplings.

4. Finish the Dish:  Once the stew is ready, remove the bay leaves and discard them. Gently place cheddar dumplings onto the simmering stew. Cover the pot and let the dumplings cook for about 15-20 minutes, or until they are cooked through and puffed. Once the dumplings are cooked, remove the pot from the heat. Serve the lamb stew hot, garnished with chopped fresh parsley or chives.


USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.


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