Lamb Neck Roast
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Lamb Neck Roast
Lamb neck roast is a flavorful and tender cut taken from the neck of the lamb. It is known for its rich, succulent meat and is often used in slow-cooked dishes like stews or braises. The neck roast benefits from slow cooking methods that allow its collagen and connective tissue to break down, resulting in a melt-in-your-mouth texture and deep, savory flavor.
Cooking Notes
Lamb neck roast is best cooked low and slow to fully develop its flavors and achieve a tender texture. Braising or slow-roasting in liquid with aromatic vegetables and herbs is ideal for this cut. Allow ample cooking time—several hours—to ensure the meat becomes tender and easily pulls apart. The resulting dish will be rich, hearty, and perfect for serving with mashed potatoes or couscous.
How to Prepare
Roasted
Smoked
Braised
What to Expect
Lamb neck roast is cut from the neck area of the lamb, which is located between the head and the shoulders. This region contains a good amount of meat interspersed with connective tissue and bone, which contributes to its unique flavor and texture when cooked.