Lamb Neck Stew

When it comes to cooking lamb it seems most recipes tend to deal with only a few types cuts like lamb racks or lamb legs but we should be looking at the less aesthetically pleasing but more flavoursome parts like lamb necks.


The main issue with lamb neck is its fat content but the key to that issue is in how you cook it. Long and slow to extract the most amount of flavour and then let it sit overnight. The fat will solidify over the top where it can then be easily removing leaving you with unbelievable tender and flavoursome meat. Consider this dish an alternative to osso buco.



Lamb Neck Stew

2 lamb necks, sliced into 4 (your butcher will do this)
plain flour
salt and pepper
2 onions, roughly chopped
2 carrots, roughly chopped
2 stalks celery, roughly chopped, leaves included
rosemary

Coat the slices of lamb neck in a light dusting of flour - lay these slices out on a board and then sprinkle over with salt and pepper.

Heat a little oil and butter in a heavy based pot - this should be oven proof as this dish will be going into the oven.

When the butter has melted and is starting to sizzle, add in a few of the lamb slices, seasoned side down - don't overcrowd the pot or the temperature will drop and the meat will stew rather than brown. Season the top and as soon as the underside has browned turn the slices. Once both sides are brown, remove from the pot and set aside while you cook the rest.

Once all the lamb has been browned, add in the chopped onions, carrots and celery as wall as a sprig or two of fresh rosemary - you could use dried rosemary but as it is more pungent only use a pinch or two.

Allow the vegetables to soften slightly but not colour before returning the lamb to the pan. Pour in enough water to cover the lamb and vegetables then take a sheet of baking paper and press it down into the pot - you want it to rest right against the surface to form a tight seal. I've used water rather than stock because you will extract enough flavour from the meat and vegetables during the cooking process.

Place the pot in a low oven (around 150°C) and let it very slowly cook for about 3 hours or until the meat starts to fall from the bone.

Remove from the oven and let it cool overnight - this will set the fat and enrich the flavour of the dish.

The next day, remove the baking paper and skim the set fat from the surface. Place the paper back over the dish and return to a low oven to reheat.

To Serve:
Carefully remove the lamb neck slices and place into serving bowls, along with the vegetables and the broth. To finish, serve with slices of steamed potatoes.