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Braised Lamb Neck
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5 from 1 vote

Pulled Slow Cooked Lamb Neck

A recipe for simple, tender braised lamb neck.
Prep Time15 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 45 minutes
Course: Main Course
Cuisine: American
Keyword: pulled lamb neck
Servings: 4 People
Calories: 589kcal
Cost: 20

Equipment

  • 1 Braising pan or Dutch oven

Ingredients

  • 3 lb Lamb Neck  
  • 1 oz  Grape seed Oil
  • 3 Tablespoons onion powder roasted
  • 2 Tablespoon paprika
  • 4 oz Fish sauce
  • 2 tsp kosher salt
  • 4 ea  Habarneros chili peppers
  • 6 ea  Onions halved

Instructions

  • Saute onions in oil on medium-high heat until seared in a large, tall sauce pot.
  • Season necks with onion powder,salt, and sear on all sides over medium-high heat until the meat is uniformly golden dark brown all over (about 10-15 minutes.) Do not burn.
  • Add habaneros, fish sauce, paprika and onion powder. Fill with water until necks are completely submerged.
  • Boil then drop heat down to a low simmer. Simmer for 2-3 hours until meat is tender. Add water as needed. In a slow cooker this may take 4-5 hours.
  • When tender remove necks and allow to sit at room temperature until cool to the touch. With a fork scrape off the meat.
  • Reduce braising liquid until syrupy and add to shredded meat. Add only enough to flavor.

Serving

  • Serve on pasta, tortillas or as sandwiches with your favorite garnish.

Notes

Serve the finished, pulled lamb neck anywhere you would shredded meat like pulled pork. 

Nutrition

Serving: 5oz | Calories: 589kcal | Carbohydrates: 3g | Protein: 86g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 257mg | Sodium: 346mg | Potassium: 456mg | Fiber: 1g | Sugar: 1g | Vitamin A: 255IU | Vitamin C: 0.2mg | Calcium: 61mg | Iron: 8mg