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What is the Best Way to Cook Lamb Neck?
Lamb neck is meaty and richly flavored due to the copious amounts of collagen it contains. It is both one of the least popular cuts from the animal and one of the most delicious.
Lamb neck is best cooked slow by moist heat in braises and stews.
This holds true regardless of the specifics of the cut - whole bone-in lamb neck (aka neck roast), boneless lamb neck (aka neck fillet, sold as one piece of tough meat that can be rolled), crosscut neck (aka lamb neck slices, containing the bone such as we work with here) and lamb neck chops (used in stews or for stocks).
The prolonged cooking with gentle moisture gently breaks down the connective tissue of lamb neck and liquifies its high collagen content, converting it into the delicious gelatinous component of the sauce that forms around the meat.
Neck Slices and This Braise Recipe
Lamb neck slices are differently sized and shaped due the natural curvature of the animal's neck. In the end they all braise to tender perfection, the flavor is outstanding and you are likely to fondly remember this dish.
Our recipe works in that it
- yields a generous amount of tender meat that literally falls off the bone
- the meat is flavored by the naturally released collagen of the cut as well as the bone marrow released into the braising liquid
- the cooking method is very simple and requires little active work
Ingredients
We approach the task of braising the crosscut lamb neck sections with utmost simplicty. Only a few ingredients make up the whole braising liquid but their flavors create a delicious umami centered sauce you can serve along with the tender necks.
Lamb necks. Be sure to trim excess fat from around the discs of meat. Otherwise not enough fat will render during browning (that you can discard) and the fat content of the braising liquid will be too high.
Neutral cooking oil. Just enough to begin to sear the lamb. The necks quickly render their own fat as they brown.
Seasonings. Between the strong flavor of the meat and the aromatics kosher salt and black pepper are the only seasonings needed.
Aromatics. Shallots and garlic cloves - we try to keep the shallots whole (or halved if bigger) as they keep their shape and make for a delicious garnish when serving the lamb necks. Substitute with red onion if necessary. Rosemary is our top choice for an herb here, but thyme works well too.
Flavorful liquid. A combination of red wine and beef broth (lamb stock is an even better option if on hand, we usually use the neck bones to make it so a bit of a timing issue occurs...). If you don't have red wine you can also use a combination of balsamic vinegar and dark beer - it works wonderfully, OR only beef or lamb stock.
Workflow for Braised Lamb Neck
The recipe card at the end of the post includes step-by-step images that illustrate the instructions. As an overview, here is the process of braising lamb neck.
Brown the lamb neck. Begin by searing the trimmed, patted dry and seasoned lamb necks. Do so in batches in order to achieve better browning and not steam them. Set them aside and remove the rendered fat from the braiser (or pan) leaving just enough to saute the aromatics.
Prepare the braising liquid. Briefly saute the shallots, rough chopped garlic and sprigs of rosemary - just until they are fragrant and modestly browned. Deglaze with a bit of the wine, then add all the wine and beef broth. Return the lamb necks to the braiser and cover.
Braise. Braise the lamb neck meat until it is fork tender and has a gorgeous brown coating as seen below. In a 325 F oven this takes just over two hours - check the meat for tenderness after two hours have passed and allow it to braise a bit more as necessary (15 minutes to half an hour usually).
Serve. The braising liquid should have reduced to exactly the consistency of a sauce for serving the lamb necks. You may choose to strain it first. Serve the softened shallots as garnish.
Tips
Braising vessel - if you do not have a braiser in which your lamb necks fit, you can overlap them slightly OR use a large Dutch oven (the oval shaped, 7 quart ones work well) or you can simply sear the lamb necks and make the braising liquid in a skillet, then transfer everything to a roasting pan which you will cover tightly with aluminium foil so that no moisture escapes (see this Braised Pork Shoulder for demonstration).
Sauce from the braising liquid - once again, be sure to remove the rendered fat from browning the crosscut necks before you proceed with the aromatics (spoon it out of the pan). This will ensure that the braising liquid is not greasy and the sauce ready to serve, pending perhaps a quick mesh strainer run (we usually do not bother).
Make ahead - this is a perfect dish to prepare the day before you intend to serve it - the flavors deepen overnight. You can store it in the the enamelled braiser, refrigerated but only after completely cooled down. (Alternatively you can transfer the lamb neck stew to an airtight container (liquids as well). To warm up simply place the braiser in a preheated 325 F degree oven for about 15 minutes (or as needed) or over a medium heat stove. When reheating you may add a bit of water to loosen the braising liquid and support the reheating process.
Suitable Sides
Serve braised lamb necks with one of the following compatible side dishes:
- creamy polenta (as shown)
- basmati rice
- roasted Yukon Gold potatoes or confit potatoes
- mashed potatoes
- couscous
You Might Like
Braised Lamb Shanks | Braised Leg of Lamb | Braised Lamb Shoulder | Irish Lamb Stew | Lamb Soup with Spinach and Leftover Meat
Recipe
Lamb Neck Braised in Red Wine
Equipment
- braiser (or large Dutch oven, or skillet then roasting pan covered with aluminium foil)
Ingredients
- 3.5 lbs lamb neck, crosscut, trimmed of excess fat
- kosher salt, to taste
- black pepper, to taste
- 1 tablespoon neutral oil, such as vegetable
- 8 shallots, medium
- 8 garlic cloves, small to medium
- 3 sprigs rosemary (one is for garnish)
- 1 cup red wine
- 1 cup beef broth
Instructions
- Preheat your oven to 325 F. Pat dry the lamb necks and season them with kosher salt and black pepper.
- Over medium-high heat sear the lamb necks on all sides, starting with the 1 tablespoon cooking oil and continuing with the fat they render. Sear them in batches so that they brown nicely.
- While the necks are browning halve the larger shallots, leave the smaller ones whole, and rough chop the garlic.
- Once done searing the lamb necks, lower the heat to medium, carefully tip the braiser/pan and remove all the rendered fat but about ½ tbsp.
- Saute the shallots, garlic and 2 rosemary sprigs for about 2 minutes, until they are fragrant and start dispalying brown spots here and there. Deglaze with half the wine, scrape off the brown bits from the bottom of the braiser.
- Add the rest of the wine and the beef broth.
- Return the lamb necks to the braiser.
- Cover and braise in the oven for about 2 hours.
- After 2 hours check the meat for tenderness by probing with a fork. Based on the results decide how much longer to continue braising. If the braising liquid seems too low add a bit of water.* Continue braising until satisfied with the meat tenderness. Serve with the braising liquid as the sauce.
Judith
Definitely will make again. Outstanding flavor and I am glad I heeded the advice to remove all the excess fat from around the neck slices because the sauce was serve ready, not at all greasy.
Tess
The meat turned out fabulous. I was uncomfortable handling a strange cut (never cooked lamb neck before) but my apprehension was quickly resolved. The flavor of the sauce was powerful and stood up to the lamb taste. Thanks for a great recipe.