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Recipes with lamb neck or shoulder

3 recipes that use lamb neck or shoulder, with photos, step-by-step instructions and cook times. The quickest, Khorkhog-style lamb, takes 140 minutes. It is most often cooked with carrot, onion and bay leaves.

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Liverpool scouse

Scouse is so central to Liverpool that its people are named after it; the thick stew of meat, potatoes and onions was carried from the Baltic by sailors and cooked for dockers' families, and city restaurants still celebrate Global Scouse Day each February. Some of the potatoes cook down into the gravy, making it thick and hearty. Serve it with pickled red cabbage or beetroot and crusty bread. Chef's tip: cut half the potatoes small so they collapse and thicken the stew, and leave the rest in chunks.

170 minBritishMeat
by KrazyBadal 0 views

Khorkhog-style lamb

Khorkhog is the feast of the Mongolian countryside, cooked when a herding family welcomes guests: a sheep is cut into pieces and sealed into a milk churn with hot river stones, onion, carrot and potato, and the churn is set over the fire until the meat is tender and smoky. Guests pass the hot, greasy stones from hand to hand for good health. This home version cooks the lamb in a heavy sealed casserole in the oven, which gives the same tender meat and rich juices; please don't heat stones in a kitchen pot, which is dangerous. The mistake is adding water: the lamb steams in its own juice with only a little liquid. Chef's tip: use lamb on the bone, such as neck or shoulder, for the deepest flavour.

140 minMongolianMeatGluten free
by KrazyBadal 0 views

Lamb potjiekos

Potjiekos is the long, sociable cook of South African weekends: a cast-iron three-legged pot (potjie) sits over a small fire for hours while friends talk around it, and the rule is that once the layers are in, nobody stirs. The lamb is browned at the bottom, then potatoes, carrots, butternut, green beans and mushrooms are stacked on top so the hardest vegetables are nearest the heat. A heavy casserole on the hob or in the oven works just as well. Some cooks add a glass of red wine or beer; this version uses stock only, and you may swap 150 ml of it for wine if you like. The mistake is stirring the pot, which turns the neat layers into mush. Chef's tip: add only a little liquid; the vegetables give off their own juice as they steam.

210 minSouth AfricanMeatGluten free
by KrazyBadal 0 views

Goes well with lamb neck or shoulder