neck of lamb - what to do?

meanmarie

Don't take out the bone first as it makes a huge difference to the taste, don't have a slow cooker but often do curry in oven with neck....excellent value.

Marie

Pink.

Hi onetomany,

Neck of lamb is delicious cooked slowly with garlic, onions, rosemary and tinned tomatoes. The fat disolves and the meat falls off the bone.

There's an earlier thread with more ideas:

neck of lamb - what to do?

I'll add your thread to it later to keep the suggestions together.

Pink

floss2

Also use it for Delia's lancashire hotpot from cookery course :drool:

Little_miss_sunshine_2

I use neck of lamb a lot- really good in curries or slow cooked.

There's a Jamie Oliver recipe in his first book, where you cook the lamb slowly with tomatoes, ginger, red chilli and aubergine and he specifically advises using neck of lamb. Have friends coning to stay this weekend and that's what I'm making for them.

curlytop12

onetomany wrote: »

do you cut the bone of first this sounds yummy

no, the bones add to flavour and the meat just falls off them at the end of cooking:)

Jojo_the_Tightfisted

Neck fillet is ridiculously cheap too, and can be so tender, it's comparable to the pricey steaks they sell these days. What I do is slice it into quarter inch/7mm thick slices and leave it to marinade in yoghurt plus tandoori spices for curry, in lemon and olive oil for a plain dish/kebab style or mirin/sake/soy sauce for Japanese/Chinese style. Then dump it in a scarily hot pan, flip it over and a few moments later you have tender morsels of lamb ready for your rice/salad/pitta.

A £3 bit of neck fillet will happily feed me and DD2, as long as we have veggies or rice/bread to go with it. And the oriental style one make the most delicious gravy I have ever tasted - as it soaks into the bowl of rice it is sooooo good!

MrsE_2

Got a one & a half lamb neck fillets I bought for a tenth of the price in Waitrose (they are great for reductions - when they reduce, they really reduce:money:).

Been in my freezer. What shall I do with it? I don't think its a cut I've ever used before:o

Was thinking of a lamb tagine.

Pink.

There's an earlier thread with ideas that should help so I've added your thread to it to keep the suggestions together.

You'll also find tagine recipes here:

Does anyone else have a tagine??

Pink

empressemma

Hope this is the right place to put this....

Trying a new recipe on sunday (from the Jamie Oliver does... book)
Its a lamb tagine, and the recipe asks for 800g of Lamb neck fillet, it was really expensive in sainsbags, and just popped to the local butcher and they don't have it either! So just wondering what cut I could use instead?? (as it cooks for about 4 hours, can I use cheaper cuts?)

Thanks in advance,
Emma

:cool:

thorsoak

If you can't get neck fillet, look for shoulder fillet instead!