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Braised Lamb neck - Print
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Braised Lamb neck

A recipe for simple braised lamb neck


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


  • 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.
  • 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.


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