GOOD MEAT AUSTRALIAN

Lamb Neck
Preparation and Recipe

Lamb neck is a flavorful 123, budget-friendly cut that becomes tender and rich when slow-cooked. It contains connective tissue and marbling that break down beautifully with gentle heat, making it ideal for braising or stewing.

Preparation:

Trim any excess fat and season the lamb neck pieces with salt, pepper, and your choice of herbs such as rosemary or thyme. For extra depth, brown the meat in a hot pan with a little oil until golden on all sides.

Recipe:

  1. In a heavy pot, sauté onions, garlic, and carrots until softened.
  2. Add the browned lamb neck, a splash of red wine, and enough stock to cover.
  3. Stir in tomato paste, bay leaves, and herbs.
  4. Cover and simmer gently for 2–3 hours (or roast in a 160°C oven) until the meat is fork-tender.

Serve the braised lamb neck with mashed potatoes or crusty bread to soak up the rich, savory sauce.