Breastfeeding Friendly Apple & Sage Lamb Stew
Warm, deeply savory, and just a little sweet from tart apple chunks, this slow-simmered lamb stew is the kind of bowl that feels genuinely restorative. Boneless lamb shoulder becomes fork-tender after a long, gentle braise in bone broth, making it an excellent source of protein and iron ā two nutrients that matter a lot when you're nursing. The carrots, parsnips, and apples add natural sweetness and body, while fresh sage, thyme, ginger, and a touch of Ceylon cinnamon layer in flavor without relying on anything processed or questionable. Apple cider vinegar brightens the whole pot and helps the broth stay clean and light rather than heavy. Coconut oil handles the searing beautifully, keeping the ingredient list free of refined seed oils that some breastfeeding parents prefer to avoid. Everything comes together in a single Dutch oven, so cleanup is minimal even when you're running on less sleep than you'd like. A scatter of fresh parsley at the end adds a little color and a gentle herby finish that makes it feel like something you'd order at a restaurant ā not just a practical weeknight dinner.
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Learn more āIngredients
4 servings
- 2 lb boneless lamb shoulder, cut into 1 Ā½-inch cubes
- 1 tsp fine sea salt, plus more to taste
- 2 tbsp coconut oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground turmeric
- Ā½ tsp ground ceylon cinnamon
- 3 medium carrots, cut into 1-inch pieces
- 2 medium parsnips, cut into 1-inch pieces
- 2 medium tart apples (such as granny smith), peeled, cored, and cut into 1-inch chunks
- 3 cups bone broth (homemade or aip-compliant brand)
- 1 tbsp apple cider vinegar
- 8 fresh sage leaves, roughly torn
- 2 sprigs fresh thyme
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Can be omittedflat-leaf parsley
Instructions
- 1
Pat the lamb cubes thoroughly dry with paper towels and season all over with 1 tsp fine sea salt.
- 2
Heat the coconut oil in a Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, add the lamb in a single layer and sear undisturbed for 3ā4 minutes per side, until deeply browned on at least two sides. Transfer the seared lamb to a plate and repeat with the remaining batch.
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