neck of lamb - what to do?

Debt_Free_Chick

I'm confused - neck or shanks?

Neck - traditionally, Lancashire Hot Pot but any slow cooked recipe would work, with either neck or shanks.

angelavdavis

COOLTRIKERCHICK wrote: »

i eas shopping in tesco this morning, trying to make good use of money off coupons, i normally buy my meat from the butcher. but i was in the meat isle having a look, to keep an eye on prices etc..

tesco have now started doing value lamb neck shanks ? for £2 for 2 now i know there is hardly any meat on them... but i was wondering could i do something with them to feed a family of 4, we are normally big meat eaters... so i would have to make it looks as htough they are getting a lot of meat...lol...

have anyone bought these.. and what did you make with them ?

These are shoulder shanks. I have bought them a couple of times, I cook them in the SC with some stock, onion, celery, carrots, etc. If you add pearl barley, then remove the meat off the bones before serving, they should stretch a bit further.

Then serve with mashed potato and green veg.

Raspberry_Swirl

had seen them myself and wondered. will buy them next time if they're there!

Fruball

Hi all

I have bought a piece of neck of lamb but am not sure what to do with it - grill, fry, slow cook? I usually only ever buy the best quality meat I can find but have decided to use the cheaper cuts as, reading the posts here, most people seem to find they have more flavour and are good.

I already bulk out our mince etc with lentils, bran and oats and have saved a fortune over the year !!!

So, can you share your favourite 'neck of lamb' recipes with me please and tell me whether it is gristly at all?

Thank you

Rikki

I use neck of lamb to make lamb stew.

Since a lot of the top chef have started using it its become very expensive. :mad: I don't buy it as often.

Have a look HERE

terryw

Neck of lamb is superb in a curry. Chuck it in the oven with a load of spices and veg..........any sort of either, it really does not matter. Cook a bit longer than usual.
apart from "bubble and sqeak", this is the best meal known to mankind.

terryw

kethry

can really recommend Braised Lamb with Flageolet Beans which uses it. Made it for my mom/dad/gran/aunt/uncle a couple weeks ago. improves on being left to go cold and reheated, and tastes absolutely fabby. well worth making it - and, the lamb apart, it isn't too expensive.

keth
xx

floyd

Neck of lamb is the traditional meat used in scouse or lobscouse. Everyone has their own recipe and will swear its the best but my family and OH's family both make it the same way, no parsnips, swede, mince, turnip or god forbid tomatoes :eek:

You know scouse is done when the spoon stands up in the pan, OH makes ours in a pressure cooker these days though but simmering on the hob for a good few hours does the same job.

2lb neck of lamb, cubed (remove fat first) (we use beef sometimes)
1pt beef stock, plus extra hot water for topping up
3 onions, peeled and sliced
2lb floury potatoes, peeled and halved
2lb carrots, peeled and cubed
seasoning to taste
1 tbsp fresh thyme

Lightly brown the meat and onions in a little oil then throw all the veg in with the stock. Bring to the boil then reduce the heat and simmer for long enough for the potatoes to fall apart and the meat to tenderize, usually 2-3 hours but longer makes it better Season once everything is cooked.

Serve with pickled red cabbage and beetroot and a large white cob (crusty roll not a horse :rotfl:)

It improves hugely with being left overnight but essentially its like Irish Stew where you just lob in what you have lurking in the kitchen

Jack_D_2

Hope some one can help me - was going round tesco's today, reduced isle came across reduced Lamb neck fillet.

Well the story goes, never tasted lamb let alone cooked it, so finding a basic but nice receipe has got me stumped.


What i got is 2 Fresh British Lamb Neck Fillets, have got herbs, spice ect.



Does anything have any nice easy receipes that i could make my lovely hubby.

Many thanks

Larumbelle

Lamb neck is GOREGEOUS!!!! And it's extremely versatile.

You can slow cook it, or quick cook it, it doesn't seem to mind. But you will find that quite a lot of fat comes out, so if you slow-cook it, let it cool down and skim the fat off before heating it again. For oven or grilling, use a rack and drip tray. I wouldn't fry it personally, because of the fat.

As for specific recipes, well, I like to just rub some cumin or middle eastern spices, curry spices, or fresh mint or rosemary (obviously not all at once ) onto it then oven cook. I like the gorgeous taste to shine through Can't give you a more specific recipe than that I'm afraid.