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Lamb Neck Stew

February 26, 2013

By Kath Dedon

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This Lamb Neck Stew turned out even better than I expected! It was Comfort Food Supreme for a chilly February night. It made two generous servings, but I saved a tiny bit that I savored for breakfast the next morning.

I know one of the reasons it was so good is because I used top-quality lamb, a gift from our good friends in California. Mike and Liz raise sheep on their Southern Cross Ranch. Their lamb is, without a doubt, the best I have ever tasted! The last time we visited, they generously sent us home with a few pieces to put in our freezer!

One of the pieces was lamb neck. I had never seen lamb neck in the store* and I didn’t really know how to prepare it. Searching the Internet, I learned that lamb neck is well suited for slow braising, making it perfect for stew.

I found a recipe from a woman in Australia for Lamb Neck Stew. Mike is Australian, so this seemed like a fitting recipe for his lamb!

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* (3/6/13) I looked at my local Safeway today and, lo and behold, they had lamb neck! I will be making Lamb Neck Stew again, and probably soon! :) 

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I didn’t plan to blog this one, so I just snapped some quick iPhone photos which don’t do it justice.  It was so tasty, though; I just had to share!

Lamb Neck Stew

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Lamb Neck Stew

(Adapted from a recipe from “Shiho” on allrecipes.com.au)

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If you can’t find lamb neck, you could try substituting lamb shanks or a shoulder cut.

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(print the recipe)

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Generously serves 2

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1 tablespoon olive oil

1 pound lamb neck

3 tablespoons flour (or potato starch flour for gluten free)

½ medium yellow onion (about 4 ounces), quartered

1 large carrot (about 5 ounces), sliced

10 ounces fingerling potatoes, with skin, cut in smaller pieces

Salt and pepper, to taste

2⅓ cups chicken broth

2 teaspoons Worcestershire sauce

6 sprigs thyme

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1. Heat the oil in a large pot over medium heat.

2. Dust the lamb neck with the flour and cook it in the hot oil until it is lightly browned. Remove the meat from the pot.

3. Add the onion to the pot and cook, stirring, for 3 – 4 minutes until it is starting to soften.

4. Add the carrot and potatoes. Season with a bit of salt and pepper. Stir and cook for an additional minute or two.

5. Stir the Worcestershire sauce into the chicken broth and pour into the pot. Add the thyme and stir.

6. Put the lamb back into the pot, cover, and simmer over very low heat for about 2½ hours or until the meat is very tender. (I had to set my stove to the lowest heat possible to keep the stew at a simmer – with just a few gentle bubbles appearing at a slow rate.) I set the cover ajar for the last hour to help the stew thicken.

Simmering

Simmering

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Lid set slightly ajar during the last hour or so

Ajar

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7. When the lamb is tender, take the meat out of the pot and remove the lamb from the bones. Cut, or shred the meat into bite-sized pieces and return to the pot.

Off the bone

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8. Taste and season with salt and pepper if necessary. Remove the thyme sprigs and serve.

Lamb Neck Stew 1

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9 Comments leave one →
  1. February 26, 2013 2:17 pm

    wow .. wonderful… so colourful and yummy…

  2. Abraham Chacko permalink
    February 26, 2013 2:18 pm

    hello kath

    would you not like to participate on the even that is running on my blog now..

    regards abraham chackoskitchen.com

  3. February 27, 2013 7:20 am

    My goodness, look how flavorful that bowl is! I could use some today….would warm me right up! Thank you for sharing such a unique recipe.

  4. March 9, 2013 4:59 pm

    Interesting recipes, good pictures, very tasty resemble the Mediterranean cuisine which we do in Spain.
    We invite you to visit my blog from Spain, with traditional recipes from the State of
    Valencia.

    http://valenciagastronomic.blogspot.com.es

    This week “vegetables rice in Spanish paella” and the coming week ” traditional Valencia pumpkin fritters” going to lose?
    In my blog you can find a translator to your language

    I invite you to place the code html in your blog to have direct access with the news of Valenciagastronomic

    • March 9, 2013 5:19 pm

      Thanks for visiting, chefgonin! I’ll have to check out your Spanish recipes! :)

  5. April 4, 2013 8:22 pm

    I never, ever thought I would see a lamb neck recipe on an American blog! As an Aussie we grew up on this type of food, my mother grew up during the depression and learned to make tasty meals from the cheaper cuts of meat and I still cook a lot of it today. Great blog, so glad I found it.

    • April 5, 2013 7:34 am

      Thank you so much, Tricia! Lamb neck is really wonderful and I was excited to see that one of my local grocery stores carries it so I will definitely be making this stew again.

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