Lamb Neck Whole Recipe

Trim and score

Pat the whole lamb neck dry with paper towels. Trim any excessive loose fat or silver skin, but leave some fat for flavor. If the neck is very thick in places, make a few shallow crosswise cuts in the fattier areas so the marinade can penetrate.

Prepare marinade

In a small bowl whisk together the olive oil, minced garlic, chopped rosemary, thyme leaves, lemon zest, red wine (if using), 2 tsp sea salt and 1 tsp freshly ground black pepper until combined.

Rub the marinade all over the lamb neck, massaging it into the cuts and between any bones. Place the lamb in a shallow dish or a resealable bag, cover, and refrigerate for at least 4 hours and up to overnight for best flavor.

Preheat and prepare vegetables

Remove the marinated lamb from the refrigerator 30–60 minutes before cooking to come toward room temperature. Preheat the oven to 160°C (325°F). Meanwhile, prepare the aromatics: quarter the onion, cut carrots and celery into large pieces, and smash the additional garlic cloves with the flat of a knife.

Brown the lamb

Heat a large heavy-bottomed Dutch oven or ovenproof braising pan over medium-high heat. Add 1–2 tbsp olive oil. When hot, add the lamb neck and brown on all sides, about 4–6 minutes per side, turning carefully so it doesn’t tear. Browning adds flavor; don’t rush it. Transfer the lamb to a plate.

Sauté aromatics

Reduce heat to medium. Add another tablespoon of oil if needed, then add the quartered onion, carrots, and celery. Sauté until vegetables begin to caramelize, about 6–8 minutes. Add the smashed garlic and cook 1 minute more. Stir in the tomato paste and cook 1–2 minutes until it darkens a bit.

Deglaze and build liquid

Pour in the dry red wine to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Let the wine reduce for 2–3 minutes. Add the beef or lamb stock, bay leaves, thyme sprigs, and rosemary sprig. Bring the liquid to a gentle simmer.

Return the browned lamb neck to the pot, nestling it into the braising liquid so the liquid comes about two-thirds up the sides of the meat (add more stock or water if necessary). The neck may protrude slightly — that’s fine. Cover the pot with a tight-fitting lid.

Braise slowly

Place the covered pot in the preheated oven and braise for 3 to 3 1/2 hours, or until the meat is very tender and pulling away from the bone. Check once halfway through: if the liquid is rapidly evaporating, add 100 ml more stock or water. The meat should be fork-tender when done.

Rest and reduce sauce

Carefully lift the lamb neck out of the braising liquid onto a serving platter and tent with foil to rest for 10–15 minutes. Meanwhile, place the braising pot on the stovetop over medium-high heat and strain the cooking liquid into a saucepan through a fine sieve, pressing down on the vegetables to extract flavor. Skim fat if desired. Bring the strained sauce to a simmer and reduce by about a third until slightly thickened, 6–10 minutes. Stir in 2 tbsp butter and chopped parsley; taste and adjust salt and pepper.

Serve

Slice or pull the lamb neck meat from the bone — it should be very tender and may fall apart. Spoon the reduced sauce over the meat and garnish with extra parsley. Serve with mashed potatoes, polenta, or buttered noodles and roasted vegetables.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. The meat also freezes well up to 3 months. Rewarm gently in the oven or in a covered skillet with a splash of stock to keep it moist.