Lamb Neck

Description

Lamb Neck

Lamb neck is a fabulously underrated and inexpensive cut of lamb. It is a tough cut that needs very long, slow cooking. While it may look like there isn’t much meat, it yields a surprisingly generous amount once every scrap is tender. Lamb neck can be bought on the bone or as a neck fillet. Here are some ways to cook it:

1. Braising or Stewing:
   • A good ninety-minute to two-hour braise will leave you with tender, falling-apart meat.
   • The strong, slightly gamey flavour of lamb pairs well with bold spices, making it ideal for a heavily spiced curry or tagine.
2. Pan-Frying:
   • Pan-fry lamb neck and serve it like a steak, but it must be served rare or medium-rare.
   • A punchy spice rub or marinade works well; most classically, rosemary and garlic.
3. Lancashire Hotpot:
   • Diced and slowly braised in gravy, tender lamb neck is topped with finely sliced potatoes that melt into the sauce, thickening it and crisping up to provide a gorgeous golden topping.

Remember, lamb neck is versatile and can be transformed into delicious dishes with the right cooking techniques! 🍖🔥🇿🇦