Seed Oil Free Apple & Sage Lamb Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.9

(4)

Coconut oil does all the heavy lifting here, standing in for the industrial seed oils that sneak into so many braised meat recipes without a second thought. The lamb shoulder gets a proper sear — deeply browned on two sides — before it slow-simmers with carrots, parsnips, and tart Granny Smith apples in a rich bone broth base. That combination of apple and sage might sound unexpected, but it's genuinely one of those pairings that makes the whole kitchen smell like something special is happening. Ground turmeric and Ceylon cinnamon layer in warmth without overwhelming the savory depth of the braise, and a splash of apple cider vinegar at the end keeps everything bright and balanced. By the time the lamb is fork-tender and practically falling apart, the broth has thickened into something you'll want to spoon up every last drop of. It's hearty, nourishing comfort food built entirely from whole, recognizable ingredients — no refined oils, no shortcuts, no compromises.

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!