Lamb neck

[TdeV]

I have 4 slices of lamb neck, each about 1" thick (2 lbs).

 

In my sous vide diary there are notes of a previous cook of lamb neck @135F for two days, but notes that fat didn't melt and meat did not fall off bone. There are further notes that meat was added to a stovetop tagine for 3.5 hours. Which tasted fine.

 

When you cook lamb neck, how would you do it?

[weinoo]

Braised, as if a stew.

[JoNorvelleWalker]

1 hour ago, TdeV said:

I have 4 slices of lamb neck, each about 1" thick (2 lbs).

 

In my sous vide diary there are notes of a previous cook of lamb neck @135F for two days, but notes that fat didn't melt and meat did not fall off bone. There are further notes that meat was added to a stovetop tagine for 3.5 hours. Which tasted fine.

 

When you cook lamb neck, how would you do it?

 

Moroccan lamb tagine.

 

[FrogPrincesse]

A long braise, or in the instant pot.

[kayswv]

Place lamb neck bones mixed with fresh cut green beans. Add a can of crushed fire roasted tomatoes, cover with foil and place in a 275 degree oven for about three hours. Uncover and remove meat from the bones. Serve with polenta. Absolutely delish. 

Kay

 

[liuzhou]

When I was studying in Xi'an in 1996, the winter was terrible (still is) and I ate a lot of 西安羊肉泡馍 (xī ān yáng ròu pào mó) which is lamb / mutton soup with hand torn pitta-like bread. The restaurant nearest my residence made it with lamb neck.

 

The internet has many recipes but I've never found one that uses neck, but I always do in tribute to the place that kept me from freezing to death!

 

 

Edited Monday at 05:39 AM by liuzhou (log)