Neck of lamb is a wonderfully flavorful and budget-friendly cut that deserves a spot on your dinner table. Though it’s a tougher cut compared to lamb loin or rack, with the right cooking methods, it transforms into melt-in-your-mouth deliciousness. If you’ve ever wondered how to cook neck of lamb to perfection, this guide will walk you through the best techniques, tips, and recipes to make this cut shine.
What Is Neck of Lamb?
The neck of lamb comes from the front part of the animal, near the shoulder. It’s a well-exercised muscle, which means it has a lot of connective tissue and fat marbling. This makes the meat tougher but also packed with rich lamb flavor. Because of this, neck of lamb is ideal for slow cooking methods that break down the fibers and render the fat, resulting in tender, juicy meat.
Why Cook Neck of Lamb?
– Flavorful and rich: The marbling and connective tissue give neck of lamb a deep, savory taste.
– Affordable: It’s one of the more economical cuts, perfect for hearty meals without breaking the bank.
– Versatile: Great for stews, braises, slow roasts, and even pan-frying when cut into fillets.
How to Cook Neck of Lamb: Methods That Work
1. Slow Cooking (The Classic Way)
Slow cooking is the go-to method for neck of lamb. Whether you use a slow cooker, Dutch oven, or a low oven, the goal is to cook the meat gently over several hours until it’s fork-tender.
Basic slow cooking steps:
– Season the neck of lamb generously with salt and pepper.
– Brown the meat in a hot pan with some oil to develop flavor.
– Transfer to a slow cooker or ovenproof dish.
– Add a little liquid such as stock, wine, or water.
– Cook on low heat for 3 to 7 hours until the meat easily pulls apart.
This method produces a tender pot roast-like result with rich, concentrated flavors.
2. Braising
Braising is similar to slow cooking but done on the stovetop or in the oven with a bit more liquid.
– Brown the lamb neck pieces in a heavy pan.
– Remove the meat and sauté aromatics like onions, garlic, and herbs.
– Deglaze the pan with wine or stock.
– Return the lamb to the pan, cover, and simmer gently on low heat for 2 to 3 hours.
– The meat will become tender and infused with the cooking liquid’s flavors.
3. Stewing
Cut the neck into cubes and use it in a stew with vegetables and broth. This method is great for a comforting, hearty meal.
– Brown the lamb cubes.
– Add vegetables like carrots, potatoes, celery, and onions.
– Pour in stock and seasonings.
– Simmer gently for 1.5 to 2 hours until the meat and veggies are tender.
– Thicken the stew with a flour slurry if desired.
4. Pan-Frying Neck Fillets
If you have neck fillets (thin slices of neck meat), you can pan-fry them for a quicker meal.
– Marinate the fillets with olive oil, garlic, cumin, and herbs.
– Heat a pan until very hot.
– Fry the fillets for 3 to 5 minutes per side to get a nice brown crust while keeping the inside tender and pink.
– Let rest before serving with salad, potatoes, or in sandwiches.
Flavor Tips and Pairings
– Marinades: Use garlic, rosemary, cumin, mustard, or lemon juice to tenderize and flavor the meat.
– Herbs and spices: Thyme, oregano, paprika, and black pepper complement lamb well.
– Liquids: Red wine, chicken or lamb stock, and even a splash of vinegar or lemon juice add depth.
– Sides: Roasted potatoes, root vegetables, or a fresh oregano dressing make perfect accompaniments.
Sample Recipe: Slow-Cooked Lamb Neck Stew
Ingredients:
– 1 kg lamb neck, trimmed and cut into chunks
– 4 carrots, peeled and chopped
– 5 potatoes, peeled and cubed
– 1 onion, diced
– 3 celery sticks, chopped
– 4 cloves garlic, crushed
– 1 cup red wine or stock
– 1 tsp mixed herbs
– Salt and pepper to taste
– 2 tbsp olive oil
– Optional: frozen peas, flour for thickening
Instructions:
- Season lamb chunks with salt and let rest in the fridge overnight uncovered for better browning.
- Brown the lamb in batches in olive oil over medium-high heat.
- Remove lamb and sauté onions and garlic in the same pot.
- Deglaze with red wine and reduce by half.
- Return lamb to pot, add vegetables, herbs, and enough stock to cover.
- Simmer gently, covered, for 1.5 to 2 hours until meat is tender.
- Add peas near the end and thicken stew with a flour-butter mix if desired.
- Serve hot with crusty bread or roasted potatoes.
Quick Tips for Perfect Neck of Lamb
– Don’t rush the cooking – low and slow is key to tender meat.
– Browning the meat first adds flavor through caramelization.
– Use a meat thermometer if roasting to avoid overcooking.
– Let the meat rest after cooking to retain juices.
– Experiment with different herbs and spices to suit your taste.
Neck of lamb is a hidden gem that rewards patience and care with rich, hearty flavors and tender texture. Whether you slow cook, stew, braise, or pan-fry, this cut can be the star of your next meal.
Enjoy discovering the delicious possibilities of cooking neck of lamb!