For a glorious lamb stew, watch Gennaro Contaldo on YouTube making one in Malta (it Googles). It works a treat. If you're making it for the next day hold back the peas until then, then they won't lose their colour. Frozen peas work a treat and don't need long. I used diced shoulder for this. My butcher dices it for me but I found with him that I needed to do a bit of trimming on some of the pieces, but the connective tissue does cook nicely. Not so much dried skin. A great one-pot dish. It may need bit longer to go tender enough than Gennaro says.