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Lamb or Goat Neck Confit - Print
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Lamb or Goat Neck Confit

Lamb neck seasoned with herbs and cooked slowly in it's fat until fork tender.
Prep Time10 mins
Cook Time3 hrs
Course: Appetizer, Snack
Cuisine: French
Keyword: Confit, Goat, Lamb, Neck
Servings: 4


  • A baking dish or pan the neck can fit in snugly, such as an 8 inch diameter saucepan


  • 1 lamb neck or goat neck about 2.5 lbs
  • Rendered lamb tallow or whatever animal fat is available
  • A few sprigs of fresh thyme
  • Small sprig of fresh rosemary
  • 17 grams of kosher salt or 1 heaping tablespoon
  • 2 teaspoons black peppercorns
  • 2 dried bay leaves


  • Season the neck all over with the salt, then allow to rest overnight.
  • The next day, rinse the neck quickly under water to remove excess salt, then place in a pot with the remaining ingredients, completely covering the neck with lard.
  • Cover and bake the lamb neck at 250 for 3 hours, or until the meat moves freely from the bone. Remove the pot from the oven and cool. Discard the herbs and spices.
  • From here, if you used lard or tallow, you can transfer the lamb neck to a container and refrigerate it for months as long as the meat is completely covered by fat. If you used oil, you'll want to use the confit within a week.


Many other cuts can be prepared like this. Shoulder is especially good.