I made a scrumptious dish a few days ago of canned (well, jarred) venison (the label called it "deer") with holiday-shape pasta, crushed pineapple, Thai-style coconut milk, bacon bits, and garlic.

For lamb stew, as a cut I prefer lamb cheeks, which can be purchased (only place I know of) at the Pike Place Market in Seattle, at Don and Joe's meats I think it's called, anyway the butcher shop across the aisle from the place where they throw the fish.

Liland