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Lamb Necks - Suggestions pls :)

post #1 of 8
Thread Starter 
Got about 3kg of lamb necks (approx. 6# in the old money) to use - just interested to know what you would do with them.

Normally I stew/braise them, take off most of the fat, flake the meat and make a curry or some such. The meat has great flavour and texture - looking for any other ideas out there.

Thanks for any ideas :)

DC
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #2 of 8
Although the meat might be a little fatty, you could make a really good Irish Stew!
post #3 of 8
I really enjoy a good lamb Ragout, peppers, lamb and pearl onions. You know how to season it I am sure. Go greek!
I am a reduction of my youthful mistakes mixed with the roux of a few adult successes
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I am a reduction of my youthful mistakes mixed with the roux of a few adult successes
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post #4 of 8
My wife doesn't share my taste for lamb, so I don't cook it that often. One dish I do like is a black bean and lamb chili. I imagine that the lamb necks slowly stewed with the beans would be pretty tasty. I usually make it with lamb shanks, necks should be just as good if not better.

Come to think of it, it has been some time since I whipped up a decent batch of chile, maybe for sunday...

mjb.
Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #5 of 8
I use lamb necks to make a daube mostly, with some tomato paste, thyme, orange zest, and veal stock + veges etc.
post #6 of 8
Seems to me there'd be enough gelatin in necks to make the broth gel when cool, if you braise them a bit shallow for a long time. If you do that, with basic braising veggies, and a little of your favorite set of New Orleans/Cajun spices (low on salt, though, as it's going to reduce), you should be able to strain that liquid clear, pull the bay leaf out, shred the meat off the bones, and then mix it all up in a loaf pan. Let cool, refrigerate, and unmold a Creole daube glacee. I've never had it made from lamb, but lamb holds up extremely well against strong spices, so it ought to be pretty good.
post #7 of 8
A similar dish (although most Lancastrians would deny it) to Irish stew is a Lancashire Hotpot.

However, both dishes are not that suitable for an Aussie summer!
post #8 of 8
Thread Starter 
Thanks one and all for the ideas.

Ended up braising them in the oven in half a litre of wine and half a litre of chicken stock, bay leaves, tomato concentrate, carrots, onion celery, garlic, ginger, rosemary, thyme. Covered tightly with foil in moderate oven for 3 hours.

Comes out fork tender - pulled the meat off the bones, reduced the pan juices, added a good squeeze of lemon juice and parsley at the end, meat back in to re-heat.

Served it with baked potatoes , fresh crusty bread and greek yoghurt.

YUM!

P.S. Ishbel - most places here are hot at the moment - but us por ol' Tasmanians are struggling to break the 20 deg C barrier at the moment. Great night for a hot meal! :)


Chris - I'll give that a try with the next lot - once the days finally heat up here!!!! If I muck it up I'm sure I can improvise.
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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