Mustard Free Apple & Sage Lamb Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.9

(4)

Slow-cooked lamb shoulder doesn't need much convincing — it's the kind of dish that fills your kitchen with an aroma so good people start wandering in asking what's for dinner. The combination of tart Granny Smith apples, earthy parsnips, and warm spices like turmeric and Ceylon cinnamon gives this stew a depth that feels almost exotic without being fussy. A long, low simmer in bone broth does the heavy lifting, breaking the lamb down until it's genuinely fork-tender and falling apart at the slightest nudge. Fresh sage and thyme nestle into the pot and infuse every bite with herby, savory warmth that balances the natural sweetness of the apples and carrots beautifully. For anyone navigating a mustard-free kitchen, this recipe is a genuine relief — every ingredient is straightforward, and there are no condiments, spice blends, or store-bought shortcuts hiding a surprise allergen. The apple cider vinegar adds just enough brightness to lift the richness of the lamb without tipping into anything sharp or complicated. Ladle it into deep bowls with a scatter of fresh parsley and you've got a hearty, satisfying meal that tastes like it took far more effort than it did.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

2 lb boneless lamb shoulder, cut into 1 ½-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
½ 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)

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 3–4 minutes per side, until deeply browned on at least two sides. Transfer the seared lamb to a plate and repeat with the remaining batch.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!