Breastfeeding Friendly Cranberry-Orange Cinnamon Lamb Stew
Warm, deeply aromatic, and built on genuinely nourishing ingredients, this lamb stew is the kind of meal that feels like it's doing something good for your body — because it really is. Bone broth forms the braising liquid, bringing a rich, collagen-forward base that supports recovery and keeps the stew tasting luxuriously full-bodied without any heavy cream or thickeners. Lamb shoulder is a fantastic source of iron and zinc, two nutrients that are in especially high demand during the postpartum period, and slow-simmering it until fork-tender makes every bite melt-in-your-mouth satisfying. The cranberries and fresh orange juice add a bright, slightly tart lift that cuts through the richness beautifully, while Ceylon cinnamon and turmeric layer in warmth and anti-inflammatory properties that nursing parents will appreciate. Carrots and parsnips round out the pot with natural sweetness and fiber, so this is genuinely a one-pot, balanced meal. Coconut oil, maple syrup, and apple cider vinegar keep the ingredient list clean and free from anything you'd want to second-guess while breastfeeding. Scatter some fresh parsley on top before serving and you've got a bowl that looks as good as it tastes.
About FigFig 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
- 1 ½ tsp ground ceylon cinnamon
- 3 cups bone broth
- 1 ½ cups fresh or frozen cranberries
- 2 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1 tbsp orange zest (from about 1 large orange)
- ¼ cup fresh orange juice
- 2 medium carrots, cut into 1-inch pieces
- 2 medium parsnips, cut into 1-inch pieces
- 2 sprigs fresh thyme
- 1 bay leaf
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Can be omittedflat-leaf parsley
Instructions
- 1
Pat the lamb cubes 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 set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!