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lamb neck slices?

baltoellen Jun 18, 2008 01:17 PM

I bought some lamb neck slices (the label says "imported, too) because it was on sale and looked good. Of course, I don't know the first thing about lamb neck, slices or imported, and wondered if someone could direct me on just what I should do with them.

And, any recipe should be more on the relatively simple to moderate, than the very challenging side.

Many thanks!

  1. j
    JeremyEG Aug 8, 2012 09:55 PM

    I'm wondering if you could braise it with some peppers and cumin and have it on tortillas with some tomato, red onion, tomatillos, etc. Of course you'd still have to heat up the kitchen to cook them but I bet some little lamb tacos would be lighter than the stew. Otherwise, please report back in the winter!

    1. Melanie Wong Aug 8, 2012 09:37 PM

      Fantastic for tajines.

      1. j
        JudiAU Aug 8, 2012 09:21 PM

        This recipe is quite simple and lovely http://www.bbc.co.uk/food/recipes/nec... and freezes very well. I find lamb neck requires more time than indicated here.

        We usually eat it with buttered noodles.

        1. baltoellen Jun 20, 2008 07:07 PM

          I made a simple yet delicious lamb curry that I served with basmati rice It was lickin'-the-pot-clean kind of good. Thanks for these suggestions for this incredibly flavorful cut of lamb.

          3 Replies
          1. re: baltoellen
            Crockett67 Aug 8, 2012 05:09 PM

            Any recipes for lamb curry?

            I picked some up thinking it was sheep's version of oxtail and was going to cook it that way. But I'm game for a different curry.

            1. re: Crockett67
              evansp60 Aug 8, 2012 07:52 PM

              Here's a good curry site


              1. re: evansp60
                Crockett67 Aug 9, 2012 11:03 AM


          2. Will Owen Jun 19, 2008 12:15 PM

            I used lamb neck in a cassoulet, when the shanks I was looking for were not to be found, and I was very glad I did - very much an improvement. Of course, this is hardly cassoulet weather, unless you're in the Southern Hemisphere! For this time of year, I think the curry idea is an awfully good one.

            1. Cheese Boy Jun 18, 2008 11:05 PM

              Probably New Zealand lamb if it said 'imported'.

              Lamb neck is best used in lamb curry, scotch broth, stew, and ragu.

              1. Hughlipton Jun 18, 2008 01:25 PM

                Lamb neck slices especially bone in (which they should be) are ideal for stew. A very famous French chef once told me it was the only meat you should use for lamb stew.

                3 Replies
                1. re: Hughlipton
                  baltoellen Jun 18, 2008 01:33 PM

                  Thanks. Of course, it's not the least bit stew weather. I wonder how lamb neck keeps in the freezer....?

                  1. re: baltoellen
                    4Snisl Jun 18, 2008 02:00 PM

                    It freezes just fine- for extra protection from freezer burn, vacuum seal, or wrap in foil, pop into a freezer bag with as much air as possible pushed out, LABEL, and cook on a day you'll enjoy it more. :)

                    1. re: 4Snisl
                      oakjoan Jun 18, 2008 08:28 PM

                      I suggest you try Lybian Soup, a recipe I found in the NY Times and is, I think, searchable. It's very delicious, uses lamb necks, garbanzo beans, etc. Spicy and filling and good.

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