Why Lamb Neck Deserves a Spot on the Menu

 Chef Paul Farag explains why lamb neck is one of his favourite cuts of lamb.

Cut:

Lamb Neck

MLA Cut Cook Method Icons:

Steam + Roast / BBQ

TIPS FOR COMMERCIAL KITCHENS

Neck is one of my favourite cuts of lamb. It’s full of intramuscular fat that breaks down during cooking, resulting in exceptionally delicious and succulent meat. 

PREP IN ADVANCE:

Steps 1-2 can be prepped in advance.  

SUITED TO VOLUME CATERING/SERVICE:

Yes.

KITCHEN EFFICIENCY:

Ease of service once cooked. 

HOLDING POTENTIAL:

Great holding potential once cooked. 

SERVICE STYLE:

Suited to a wide variety of foodservice venues.   

VERSATILITY:

The flavour combinations are versatile. Try different seasonal and flavours to suit your location and cuisine style.  

COST ON PLATE:

Low yield from bone and IMF fat, but very rich, so portions don’t need to be large. 

NOTE:

You can steam, roast, or shred this meat for use in pastry fillings or as a topping. The possibilities are endless! 

 

Serves 4

Ingredients

2 x whole lamb necks (scrag end) cooked in combi/steam for 10 hrs at 78 degrees 

Shawarma Spice 
1 tbsp cumin seeds 
2 tsp each ground turmeric, coriander seeds and black peppercorns 
1½ tsp each cardamom seeds and ground nutmeg 
1 tsp each smoked paprika, garlic powder, ground cinnamon and onion powder 
 
Toum 
2 egg whites 
60ml (¼ cup) lemon juice 
12 garlic cloves (about 50g), peeled 
500 ml vegetable oil 
 
Tahini sauce 
280g plain yoghurt 
40g toum 
40g hulled tahini 
2 garlic cloves, finely grated 
3 tsp lemon juice 
 
Chermoula 
150ml extra-virgin olive oil 
1 small red onion, finely chopped 
2 garlic cloves, finely grated 
1 tsp each cumin and coriander seeds, toasted 
1 tsp ras el hanout 
¼ tsp each ground turmeric, paprika and chilli powder 
5 g salt 
1 cup each flat-leaf parsley and coriander leaves, firmly packed and finely chopped 
2½ tbsp lemon juice

Method
1. Make your spice blend by toasting spices until aromatic. Blend in a spice grinder or mortar and pestle.  
2. Rub the spice all over the raw lamb necks, being quite generous with the spice. Place on an oven-safe tray and combi steam/roast for 10 hours at 78 degrees Celsius. Once cooked, strain off excess cooking liquid and chill immediately.  
3. To make the Toum, do as you would a mayonnaise, starting with all ingredients in a blender and slowly emulsifying oil until the desired texture and taste are achieved. Remember not to overheat as it cooks the egg and splits the emulsion.  
4. To make the Tahini sauce, throw everything together and whisk until smooth.  
5. To make the Chermoula, cook the onion and garlic in olive oil until translucent, add spices, and cook until fragrant. Next, add the finely chopped herbs and lemon juice. You can adjust the consistency with more olive oil if needed. (You can do this over two days; just make sure you don’t add the fresh herbs until the day you are using them.)  
6. To serve the dish, roast or BBQ the lamb neck until hot and the fat crisps up.  
7. Cut on either side of the paddywhack/ tendon running down the top of the neck using scissors. Season with salt and a fair amount of chermoula in the crevice left by the tendon.  
8. Serve with all accompaniments and some good fresh bread.