There are two butchering seasons for lamb, fall and spring. Most of our lamb stew recipes are fall recipes, heavy on the root vegetables. But even though spring tempts us with flowering dogwoods and daffodils, there’s still plenty enough blustery cool weather for a good stew. This spring lamb stew takes advantage of the young green garlic you can find at farmers markets, peas, and new potatoes. What takes it over the top is the flavoring that comes from adding a couple of heads of roasted garlic to the stock. This lamb stew is also a easy on the budget, using “off” cuts like shoulder and stewing chunks (we bought 4 pounds of lamb stew meat for $10 at Whole Foods). The best parts about these cuts are that they are both cheap and flavorful, with lots of bone pieces and connective tissue that make a stew richer-tasting.

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