Seed Oil Free Cranberry-Orange Lamb Stew

Bright citrus, tart cranberries, and warming spices make this lamb stew one of those deeply satisfying cold-weather dishes that tastes like it took far more effort than it did. Boneless lamb shoulder is seared in coconut oil until deeply browned, then slowly braised in a fragrant mix of fresh orange juice, bone broth, and whole cranberries that melt into a glossy, tangy sauce. Ceylon cinnamon, turmeric, and fresh ginger layer in gentle warmth without overpowering the fruit, while carrots and parsnips soak up every bit of that braising liquid as they turn perfectly tender. Cooking without seed oils is often the trickiest part of a rich braise like this, but coconut oil handles the high-heat sear beautifully and adds nothing unwanted to the final flavor. Every ingredient here is whole and straightforward — no hidden vegetable blends, no processed shortcuts — so you know exactly what's going into the pot. A splash of apple cider vinegar and a drizzle of honey at the end balance the sauce with just enough brightness and sweetness to keep it from feeling heavy. Finish with fresh parsley and serve it straight from the Dutch oven for a meal that genuinely impresses.

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 →