Slow Roasted Ethiopian Berbere Lamb Neck

Cooking a whole neck can look intimidating. This Ethiopian berbere lamb recipe, cooked easily in a crock pot during the day, will show you how easy it can be. There’s nothing like coming home to the smell of spices simmering away and the leftovers are even better the next day. The Tavia East African spice blend is available here, but pre-made berbere spice also works good.

Plated Lamb Neck and Lentils
Braised Lamb Neck and Lentils

Neck is basically designed by nature for slow cooking, think of it as a bunch of tender meat, surrounded and insulated by bone and all sorts of good stuff that keeps it moist while it cooks. Braised collard greens, lentils, and injera are a great compliment to this. This is easy, you only need to know two words: low and slow. As long as you have a crock pot, or a dutch oven, or something nice and roomy to cook the neck in, you’re golden. And remember neck is just a muscle group though much more tender than most others.

Trimmed Lamb Neck
Trimmed Lamb Neck

Here’s a tutorial on how to cook them. These directions work well with either lamb or goat neck.

Neck with ingredients added in a pot.
Neck with ingredients added

Alan Bergo Forager Chef
Alan Bergo Forager

Looking to buy lamb or goat online? Shepherd Song Farm: Grass to table. We raise lambs & goats traditionally, humanely and sustainably. 100% Grass Fed, Pasture Raised, Never Confined, no Hormones, Grains or Animal Byproducts. Born, raised and processed in the U.S.A. Good for you and good for the environment.

This recipe is by James Beard Award-winning Chef Alan Bergo. He’s a chef from Minnesota and author of The Forager Chef’s Book of Flora. Learn more about Chef Alan at 

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Ethiopian lamb neck served with lentils and injera.
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5 from 1 vote

Lamb or Goat Neck with East African Berbere Spices

Spicy pulled lamb or goat neck flavored with Ethiopian spice or Shepherd Song Tavia Spice
Prep Time30 minutes
Cook Time2 hours
Total Time2 hours 30 minutes
Course: Main Course
Cuisine: African
Keyword: Berbere, Lamb, Lamb Neck
Servings: 4 People
Calories: 361kcal
Cost: 20


  • Braising dish or small soup pot large enough to fit the neck


  • Lamb or Goat Neck
  • 2 large sweet bell peppers not green as they're bitter
  • 1 large yellow onion
  • 3 cloves garlic sliced thinly
  • 1 ½   tablespoons Tavia East African Spice blend or substitute  1 tablespoon premade berbere
  • ½ teaspoon kosher salt plus more to taste
  • 1 14 oz can unseasoned whole peeled tomatoes, tomato sauce or puree
  • 2 cups meat stock or water
  • 1/4 cup cooking oil or lard


  • Blacked the peppers over a flame on a gas stove or a grill or broil in the oven until charred all over, then transfer to a plastic bag and cool. Slice the onion into ¼ inch julienne, slice the garlic thinly, then reserve both separately. When the peppers are cool, peel and remove the seeds, then slice into ¼ inch strips.
  • Puree the whole tomatoes in a blender or mash them coarsely and set aside.
  • Preheat the oven to 325 ℉.
  • Heat the oil in a large pan with the garlic, roughly a 3 qt capacity. Cook on medium-low heat, stirring often, until the garlic is deeply browned and fragrant, watching closely so it doesn’t burn. When the garlic is deeply brown but not burnt, add the onions and berbere spice mix, stir and cook for 2-3 minutes more to halt the cooking of the garlic.
  • Add the lamb roasted peppers. Add the tomato and stock until the liquid comes up about 2/3 of the lamb.
  • Place a piece of parchment over the top of the meat to prevent drying. Close the pan with the lid, place in the oven and cook for 1 ½ -2 hours, or until the lamb is very tender. Make sure to stir occasionally. You can also cook the lamb in a crock pot from this point.
  • Remove the pot from the oven and allow the neck to cool until it can be handled. Pick the meat and shred coarsely, then return to the pot and reduce the liquid on medium heat until the mixture is thickened, about 15 minutes.
  • Season the lamb-pepper mixture with salt to taste, tear some of the fresh mint over the top, then serve.



Many different cuts could be used in place of the neck, lamb shoulder would be excellent.


Serving: 4oz | Calories: 361kcal | Carbohydrates: 8g | Protein: 49g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 151mg | Sodium: 611mg | Potassium: 819mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 4mg