Slow cooking is best for lamb necks. To roast on the bone season necks overnight. Slow cook at 275°F for 3-4 hours until the meat easily falls from the bones. Use minced lamb neck to stuff ravioli or flavor risotto, or Pack shards of lamb neck into a toasted roll and top with melty cheese, peppery greens, and pickled shallots.
To make lamb neck roulade, remove the bone and spread the butterflied meat with a savory, aromatic filling, such as white miso, garlic, thyme, and sesame oil. You could also add crumbled sausage meat. Roll and tie the stuffed lamb neck at intervals. Roast at 275°F for at least 3 hours until tender.
Lamb Recipes
Recommended Cooking Temps:
Rare - 135°
Medium Rare - 140°-150°
Medium - 140°-145°
Medium Well - 160°
Well Done - 165° and above
See How to Debone a Lamb Neck:
