Lamb Neck Stew
Out of all the cuts on a lamb or goat, the neck is one of the finest, and one of the best recipes you can make with one is a simple stew. This easy lamb neck stew recipe’s filled with spoon-tender meat and vegetables and just about guaranteed to be a new favorite at your house. It’s like a classic beef stew, just made with lamb and a few chef tricks.
Lamb Neck Stew Ingredients
Shepherd Song Sells whole lamb necks. I’ve cut the meat from the bone in the picture below. If you haven’t removed the meat from a lamb or goat neck, take a look at my post How to Cook Goat or Lamb Neck.
How to Make Lamb Neck Stew
For the best browning, I season the stew meat the night beforehand and allow it to rest overnight, uncovered in the fridge, spread out on a tray. This allows for the meat to dry out and absorb seasoning. Since the flavor of a good stew depends on proper browning of the meat, this helps make browning easier and cuts down on cooking time. But, if you want to make the dish in one evening it will work fine too. Just make sure to dry the meat out well before browning it for the best flavor.
- Proper browning is the key to flavor. Take your time browning the meat for the best tasting result.
- Like most stews, the flavor will be better the second day after it’s made.
- Garnish the stew with horseradish cream sauce and fresh cut parsley or chives for an attractive, rustic presentation.
- Any stewing cut can be used here: shanks, shoulder or saratoga roast, or breast (lamb brisket).
- Water will do in a pinch, but use stock for the best tasting result.
This recipe is by James Beard award-winning Chef Alan Bergo, the Forager Chef. A chef from Minnesota, Alan is a culinary industry veteran, former chef of acclaimed Lucia’s Restaurant and the Salt Cellar. Author of The Forager Chef’s Book of Flora, he’s one of the most respected voices in the world of foraging and wild food. He’s best known as the founder of Forager Chef, his website focused on wild ingredients that reaches millions of readers each year. Learn more about Chef Alan and his hunt for mushrooms, wild and obscure foods at foragerchef.com.
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.
More Lamb Neck Recipes
Lamb Neck Stew
- 1 Dutch oven or soup pot
- 1 extra pan for browning (such as cast iron, optional)
- 1 lb lamb neck meat cubed
- 1 teaspoon kosher salt
- 1 lb peeled russet potatoes cut into 1 inch cubes
- 10 oz 5 medium carrots, peeled and cut into ½ inch coins
- 8 oz 1 large yellow onion, diced ½ inch
- 2 tablespoons cooking oil or lamb fat
- 1 tablespoon fresh chopped thyme
- 1 cup dry red wine
- 4 cups lamb stock broth, or water in a pinch
- 20 grams dried mushrooms-your favorite type
- Buerre manie
- 1 tablespoon flour
- 1 tablespoon butter
- Pat the meat dry, toss with the salt, lay out on a baking sheet and allow to rest overnight in the fridge, uncovered.
- Heat 2 teaspoons of oil a Dutch oven, brown the meat in batches, using a second pan like a cast iron skillet if you like. When one batch of meat is browned, remove it to a pan and continue.
- When all the meat is browned, and before the bottom of the pan gets too dark, add the onion and another drizzle of oil, stir constantly for a minute or two to remove the browned bits, then add the red wine and reduce by half.
- Add the browned meat and remaining ingredients, bring to a simmer, turn the heat to a gentle simmer, cover and cook on the lowest heat for 1 hour or until the meat is tender.