Braised Lamb Neck

This dish utilises a part of the animal that is rarely used on traditional menus. This cut is often it’s braised alongside the shoulder, the flavours in this dish really bring out the potential of this cut of meat. Kitchens across the country often waste leaves once they have used the main part of the vegetable, cauliflower being one which is waste regularly despite the leaves being full of flavour. 

Braised Lamb Neck
  • For the braised lamb, begin with adding the lamb stock, red wine, garlic, rosemary, half the cloves, cumin seeds, peppercorns and one of the cinnamon sticks to a tray.
  • Slice the onions and the head of garlic in half then add to the tray along with the lamb neck fillets.
  • First cover with baking parchment then foil and slow cook at 150 degrees for around 1 hour and 30 mins until the lamb is nice and tender.
  • To serve the lamb reheat gently in a pan with the cooking juices so they reduce resulting in a lovely rich sauce.
  • Use a saucepan to bring the water to a boil with the rest of the aromatics then boil the cauliflower until soft.
  • Once cooked, drain the cauliflower and leave it to steam dry for 5 minutes. Whilst still warm blend the cauliflower with the butter and season to taste.
  • When reheating to serve, mix in the grated cheese and stir until smooth and silky.
  • On a medium to high heat in an oiled pan add the sliced broccoli stalks and the braised onions. Once they have a nice colour on them turn over the broccoli stalks and season with salt. After 2 minutes, add in the washed cauliflower leaves, drizzle over olive oil and season with salt and the braised garlic. Place in the oven at 180 degrees for 8 minutes to allow the leaves to go nice and crispy. And voila!