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Lamb Neck

CanuckEgg
CanuckEgg Posts: 18
edited November -0001 in EggHead Forum
I was at an organic butcher today, and he sold a big chunk of Lamb neck to a customer. Apparently they slow roast it.
Has anyone tried this on the Egg? How does it compare in flavour to regular lamb, just curious.
Thanks.
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Comments

  • emilluca
    emilluca Posts: 673
    The more a muscle is used the more flavor. Certainly moving the head around to eat and drink build up the muscle. This is why a brisket has great flavor. the muscle gets used a lot.
    E
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  • thirdeye
    thirdeye Posts: 7,428
    3c46850c.jpg

    Welcome to the neighborhood. I've never seen just the necks for sale, when we barbecue quarters the neck is some of the first meat that gets picked off. It's really tender. Flavor wise (on the same animal, not lamb verses yearling or mutton) it's about like the loin, mild.

    9edd8d36.jpg

    Now, I'm an old hand with pork necks, they are really good too. And real inexpensive. All neck roasts have a lot of bones to work around, but well worth it.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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