The secret to a great lamb stew is to make sure the lamb is juicy, tender and just melts in your mouth variety. The stew itself can be tasty but if the lamb is tough then you might as well just enjoy the stew without the meat. The best way to get the lamb juicy and tender is to use sous vide cooking. This is the method of cooking where the lamb is placed inside a plastic bag, vacuumed and sealed using a vacuum sealer. Then this sealed package is then given a water bath for hours to get the meat tender and juicy.
Some very important factors come into play here:
- First, you should have the right cut and quality of lamb. In Greece, sheep adapts better to the hilly countryside, and is thus abundant. Lamb dishes then are common, and freshly-slaughtered sheep are easy to find. Outside of Greece or in any other country, lamb may be fewer in number, but it can also be bought from the grocer or from your favorite butcher.
- Second, you should make a good, airtight vacuum and seal of your bag, which is why you need the best vacuum sealer for sous vide cooking to get the job done right. Otherwise, if there is a crack in the seal, water will definitely get in when the third step is done.
- Lastly, you should have the right equipment for sous vide. You can use a sous vide water oven for best results. Temperature has to be kept controlled so that the meat inside will be thoroughly cooked in low temperature but for a long period of time. This slow method of cooking ensures the meat is evenly cooked, yet still juicy and succulent.