Homemade Lamb Confit
Lamb seasoned with herbs and cooked slowly in it's fat until fork tender.
Servings: 8 servings
Calories: 417kcal
Cost: 10
Equipment
- A baking dish or pan the neck can fit in snugly, such as an 8 inch diameter saucepan
Ingredients
- 2.5 lbs lamb shoulder or neck about 2.5 lbs
- 4 cups Rendered lamb tallow or whatever animal fat is available
- A few sprigs of fresh thyme
- Small sprig of fresh rosemary
- 17 grams of kosher salt or 1 heaping tablespoon
- 2 teaspoons black peppercorns
- 2 dried bay leaves
Instructions
- Season the neck all over with the salt, then allow to rest overnight.
- The next day, rinse the meat quickly under water to remove excess salt, then place in a pot with the remaining ingredients, completely covering the neck with lard.
- Cover and bake the lamb at 250 for 3 hours, or until the meat moves freely from the bone. Remove the pot from the oven and cool. Discard the herbs and spices.
- From here, if you used lard or tallow, you can transfer the lamb neck to a container and refrigerate it for months as long as the meat is completely covered by fat. If you used oil, you'll want to use the confit within a week.
Notes
Many other cuts can be prepared like this. Shoulder is especially good.
Nutrition
Serving: 4oz | Calories: 417kcal | Carbohydrates: 1g | Protein: 24g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 105mg | Sodium: 84mg | Potassium: 329mg | Fiber: 0.3g | Sugar: 0.01g | Vitamin A: 8IU | Vitamin C: 0.01mg | Calcium: 28mg | Iron: 2mg