Soul-warming flavours when you need a food hug on cold days
A low and slow favourite, lamb neck, kale and pearl barley broth is perfect for any winter’s day.
- SERVES: 4
- PREP TIME: 10 mins
- COOK TIME: 2 – 3 hrs low and slow, hands-off cooking
- DIFFICULTY: easy
- IDEAL FOR: family meal, easy Sunday meal, winter comfort dish
Lamb’s neck is one of those really underrated cuts.
However, once you’ve given it a go, there is no turning back.
I’ve used it before in this Lancashire hotpot – delicious!
Lamb’s neck has a richness of flavour that releases through its marbling when cooked low and slow.
Apart from great flavours, lamb neck is relatively cheap so it’s a great choice for lamb without hurting your wallet.
Buying lamb neck
You might find some in your supermarket but more likely in your local butchers.
And by going to your butchers, you can ensure the quality i.e. is it locally farmed, high-welfare, grass-fed (if you can find it), etc.
One fillet usually weighs around 450g–600g so feeds 2–3 people well.
Cooking with lamb neck
Lamb’s neck is a muscle, so if you don’t cook it properly, you’ll end up with a tough piece of meat.
This is why a low and slow cook is often the best option.
And a nice hands-off dish, giving maximum flavour… making you a genius in the kitchen!
Because the cut is smaller compared to other lamb cuts, you can cook between 1.5 hrs – 2 hrs.
This will give you tender meat that falls apart.
As I’ve already mentioned, lamb neck is perfect for a Lancashire hotpot.
Diced and slowly braised in gravy, then topped with thinly sliced potato which crisps up…
My mouth is watering just at the thought.
Lamb neck braises
Lamb’s neck is perfect for braising.
So, use it in a hearty stew with root vegetables.
Pan-frying lamb neck
Like all cheaper cuts of meat e.g. beef skirt, it’s all about speed and heat when it comes to pan-frying.
You want to serve lamb neck rare/medium-rare.
And you can add a nice rub like rosemary and garlic to really give it an epic flavour.
Recipe from PipersFarm
Lamb neck, kale and pearl barley broth
- 500 g lamb neck (or 2 fillets), chopped into 2- 3cm chunks
- 400 ml water
- 1 x 400 g tinned chopped tomatoes
- 1 lemon, juiced
- 60 – 100 g pearl barley
- 1 small bunch of kale, chopped
- 1 garlic clove, minced
- 1 tsp Dijon mustard
- 4 fillet, tinned anchovies
- 1 small bunch of fresh parsley, chopped
- 3 tbsp extra virgin oil
- sea salt and ground pepper for seasoning
- Pre-heat the oven to 140 C / 70 F.Heat oil in a large saucepan on high heat and cook the lamb in batches, until browned all over. Transfer to a large oven-proof dish.
- Add the tomatoes, pearl barley, lemon juice, and a couple of glasses of water. Cover with a lid and place in the oven for 2-3 hours or until the barley is cooked.
- While the lamb is cooking, make the gremolata.Finely chop the parsley and transfer it into a mixing bowl. Grate the garlic clove and finely chop the anchovies, then add to the parsley. Add a teaspoon of mustard, 3 tbsp of olive oil, salt, and pepper to taste and stir to combine. Add a little lemon juice as required. Set aside for serving
- A few minutes before you serve the lamb, finely slice the kale and stir through the stew until it wilts and becomes tender. Serve in bowls and some good bread.