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99 Federal Road
Danbury, CT 06811
(203) 790-8030
Sunday - Thursday 8am-9pm
Friday and Saturday 8am-10pm

1897 Front Street,
East Meadow, NY 11554
(516) 394-9001

7 DAYS - 8am to 10pm

261 Airport Plaza
Farmingdale, NY 11735
(516) 962-8210
OPEN 7 DAYS - 8am to 10p

3475 Berlin Turnpike
Newington, CT 06111
(860) 760-8100
Sunday - Thursday 8am-9pm
Friday - Saturday 8am-10pm

100 Westport Avenue
Norwalk, CT 06851
(203) 847-7214
OPEN 7 DAYS - 7am to 11pm

Paramus Park Mall
700 Paramus Park
Paramus, NJ 07652
(201) 649-0888
Open 7 Days
Monday - Saturday 8am-10pm
Sunday 8am-9pm

Wine Store:
Monday - Saturday 9am-10pm
Sunday Noon-9pm

1 Stew Leonard Drive
Yonkers, NY 10710
(914) 375-4700
OPEN 7 DAYS - 8am to 10pm

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Locations & Hours

99 Federal Road
Danbury, CT 06811
(203) 790-8030
Sunday - Thursday 8am-9pm
Friday and Saturday 8am-10pm

1897 Front Street,
East Meadow, NY 11554
(516) 394-9001

7 DAYS - 8am to 10pm

261 Airport Plaza
Farmingdale, NY 11735
(516) 962-8210
OPEN 7 DAYS - 8am to 10p

3475 Berlin Turnpike
Newington, CT 06111
(860) 760-8100
Sunday - Thursday 8am-9pm
Friday - Saturday 8am-10pm

100 Westport Avenue
Norwalk, CT 06851
(203) 847-7214
OPEN 7 DAYS - 7am to 11pm

Paramus Park Mall
700 Paramus Park
Paramus, NJ 07652
(201) 649-0888
Open 7 Days
Monday - Saturday 8am-10pm
Sunday 8am-9pm

Wine Store:
Monday - Saturday 9am-10pm
Sunday Noon-9pm

1 Stew Leonard Drive
Yonkers, NY 10710
(914) 375-4700
OPEN 7 DAYS - 8am to 10pm

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Stew Leonard’s Family Recipes

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Chef Michael’s Leg Of Lamb

This lamb dish will WOW your guys at your holiday table and beyond. Its a simple, home-style recipe that is packed with fresh flavor. Chef Michael recommends serving it alongside roasted potatoes, asparagus, or roasted vegetables.

Prep Time: 15 Min.
Cook Time: 3 hour cook time
Yield: 16-20 people

Ingredients
10-12 lb. Bone-In Leg Of Lamb
1/2 cup Salt & Pepper, mixed
4 oz. Garlic, chopped
3/4 cup Stew Leonard’s Extra Virgin Olive Oil
1/2 bunch Thyme
1/2 bunch Oregano
1 bunch Rosemary
1 bunch Mint
1 large Lemon, cut into 8 wedges
1 large Vidalia Onion, cut into 1/4 inch slices
6 cups Chicken Broth

Directions

Preheat oven to 325°.

In a large roasting pan, place the thyme, oregano, rosemary, mint, lemon, sweet onion and chicken stock.

Rub the leg of lamb all over with the olive oil and salt & pepper mix and place in roasting pan on top of herbs, fat side up.

Top with all of the chopped garlic.

Cover the pan with aluminum foil and place in oven.

Roast for 1-1/2 hours covered and then an additional 1-1/2 hours uncovered for a total of 3 hours at 325°.

Let roast cool for 15 minutes before carving.

Strain pan juices and serve with the sliced roast.

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