Lamb neck is a deeply flavourful, slow-cooking cut prized for its richness and silky texture. Laced with connective tissue and marrow-adjacent meat, it transforms with time and gentle heat into something luxuriously tender—meat that collapses at the touch of a fork. Its flavour is bold, earthy, and comforting, with a depth that only comes from bone, fat, and patience. Rustic and soulful, lamb neck is the kind of cut that rewards low-and-slow cooking with unforgettable, melt-in-the-mouth results.

Slow-Braised Lamb Neck (Fall-Apart Perfection)

Why this works: tough muscle + connective tissue + bone = unbeatable flavour when braised low and slow.

1️⃣ Build the base

Season lamb neck generously with salt & black pepper.

Heat a heavy pot or Dutch oven over medium-high with oil.
Brown the lamb deeply on all sides—don’t rush this. Color = flavor.

Remove and set aside.

2️⃣ Layer the flavour

In the same pot, add:

Onion (rough chopped)

Carrot & celery

Garlic (crushed)

Cook until softened and fragrant.

Stir in:

Tomato paste (1–2 tbsp)

Fresh rosemary or thyme

Bay leaf

Deglaze with red wine (or stock) and scrape up all the good bits.

3️⃣ Braise low & slow

Return lamb to the pot.
Add stock until the meat is about ⅔ submerged.

Cover and cook:

Oven: 300°F (150°C) for 3–4 hours

Stovetop: very gentle simmer

Turn once or twice if needed.

4️⃣ Finish like a pro

When the meat falls apart easily, remove it.

Reduce the braising liquid until glossy and rich.
Adjust seasoning. Spoon sauce over the lamb.

Disclaimer

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