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QUICK PREP TIP: Cutting Lamb for Stew

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A boneless leg of lamb roast is made up of several different muscles held together with fat and sinew. To cut it into pieces for stew meat, pull roast apart at its major seams (delineated by lines of fat and silverskin), using sharp knife if necessary. Trim off excess fat and silverskin, then cut meat into 1-inch pieces.