1 hour ago, Baron d'Apcher said:When sheep are slaughtered the hides (skin) is removed.
Connective tissues and silver skin will melt easily above 170F. Cartilage is best removes as is thicker white layers (fascia), neither of which are delectable, even after cooking. Soft fat can melt, hard fat less so. Depends on whether or not you crave lamb the flavor of lamb fat (depends on the size and breed of the lamb too).
I prefer to cook "stew meat" in the conventional, analog simmer/braise method. It allows you to prod and poke and test for flavor and doneness. Stewing cuts cooked at 133F will take an eternity to soften the collagen, and you won't have a sauce thickened by the gelatin.
Asking, not arguing, but will silver skin really, really melt above 170 deg F?
Edit: and for lamb stew my choice would be neck meat.
