Tah chin | Lamb recipes | Jamie magazine recipes (2024)

FAQs

What is lamb neck good for? ›

Use it as a substitute for oxtail or any other stewing meat, or cook it in the traditional dishes of Irish stew and Lancashire hot pot.

Lay the lamb cutlets on a plate and sprinkle them with sea salt, black pepper, the mint and paprika. Finely grate over the lemon zest and squeeze over the juice, then drizzle with oil and massage the flavours into the chops. Leave to marinate for 1 hour.

Starting fat side down, sear the lamb in a non-stick frying pan on a medium-high heat for 10 minutes, turning regularly until gnarly all over but blushing in the middle, or use your instincts to cook to your liking.

Neck of lamb, or scrag end to some, is an underrated and inexpensive cut that adds bags of flavour to any stew or casserole.

Even though Lamb Neck Chops take some extra time to cook, they boast a strong, somewhat slightly gamey flavor that is well worth it for the price. Despite its toughness, the Lamb Shoulder is also an excellent cut, which is simple to fix by braising or slow-cooking the meat, just like Lamb Neck.

Tenderising lamb meat

Baking soda / bi-carb and cornflour/cornstarch are the secret ingredients that tenderise the lamb meat.

1. marinating the meat with vinegar will make the meat much softer and tender after cooking; 2. the vinegar of the marinade will flavor your meat and enhance your recipes.

Marinating the lamb in milk will draw out and settle some of its less pleasant smells and flavors. This method of milk soaking is also used for other meats with overwhelmingly gamey flavors, such as venison.

Fresh rosemary, fresh garlic, lemon zest, black pepper, and salt are simple but amazing flavors that pair amazingly with the lamb! Each of these ingredients adds its unique warmth and depth to enhance the flavor of the dish.

And when you have a gorgeous cut, like a rack of lamb, you can cook it the good ol' Gordon Ramsay way—which is to say, lightly pan-sear it first, then baste it with an herby, garlicky butter, and finally finish it off in the oven until it's still pink and juicy in the middle. It comes out perfectly every time.

What cooking method is best for lamb? ›

Fattier cuts of lamb should be roasted long and slow at a low temperature, while leaner cuts of meat should be cooked at a high temperature for the first several minutes and then at a lower temperature the rest of the time. Braising is a popular technique for cooking less-tender cuts of lamb.

Lamb a healthier way

Lamb may have saturated fat, but choosing a lean cut means you get less of it. Look for tenderloin, loin chops, or legs. The way you prepare the meat can also make it a healthier option. Before cooking, trim off as much fat as possible.

Beef neck is a great winter-warmer cut. Usually, beef neck would be braised or stewed over low heat for a prolonged period, but this can be made easier with the use of a slow-cooker. If cooked low and slow, the meat will become soft and tender and the flavour becomes very intense.

Lamb is loaded with vital proteins, just one 3 ounce serving of lamb meat contains over 23 grams of protein. Protein does so much for the body, including providing it with slow-burning, sustainable fuel. It also helps your body build, repair and maintain muscle mass.

Neck fillets

Although these are ideal for all methods of fast cooking, they also produce beautifully tender meat when slow-cooked.It also takes a lot less time to cook them in a stew – no more than 45 minutes. Both are perfect in stews or casseroles. Meat from the shoulder needs to be trimmed of excess fat first.