I like either product but like lamb to taste like lamb.
This is the recipe I've used but do it in a dutch oven.
1 1⁄2 lbs boneless lean lamb stew meat, cut in 1 inch cubes
1 teaspoon salt, divided
1⁄2 teaspoon pepper
1⁄4 cup all-purpose flour
2 teaspoons vegetable oil (I use olive)
1⁄2 teaspoon thyme
1 teaspoon rosemary, crushed
1 large onion, sliced thin
2 cups water
1 cup baby carrots (1/2 pound or as many as you want)
2 cups diced potatoes
1 cup frozen peas, thawed
Sprinkle lamb with 1/2 t salt and the pepper.
Coat with flour.
Heat oil in a 2 to 3 quart Dutch oven over medium-high heat.
Brown lamb a few pieces at a time in the hot oil.
Remove to crock pot with slotted spoon.
Reduce heat to medium.
Add onion and cook 3 to 4 minutes, stirring occasionally until lightly browned.
Stir in the water scraping up browned bits on bottom of pot.
Transfer onion mixture to the crock pot; add carrots and potatoes.
Cover and cook on low for 8 to 10 hours, adding peas during the last 30 to 45 minutes.
Note: I've also simmered this in the Dutch oven on the stove for 1 1/2 to 2 hours and it is very good.