Lamb neck with rosemary and garlic
The cheapest cut on the lamb and the one that most rewards being left alone — two hours turns the connective tissue to gelatin and the sauce thickens itself.
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Ingredients
For the whole dish · serves 4
- Lamb neck fillet1¾ lb
- Chicken stock14 fl oz
- Onion3½ oz
- Garlic cloves4
- Rosemaryfour sprigs
- Olive oil2 tbsp
- Sea saltto taste
Served with
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+2g net · 105 kcal · 15 min · together 5g net, 514 kcal
Method
6 steps · 150 minutes
- Heat the oven to 300F. Cut the neck into thick rounds and season them heavily.
- Brown them in the oil in a casserole, in two batches. Crowding drops the temperature and you get gray meat and no crust.
- Soften the onion and whole garlic cloves in the same pan for 5 minutes.
- Return the lamb with the rosemary and the stock. The liquid should come halfway up, no further — this is a braise, not a stew.
- Cover and cook 2 hours. Check once at 90 minutes; it is done when a fork twists in the meat with no resistance.
- Skim the fat off the surface, or leave it, and squash the softened garlic into the juices before serving.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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