Best 3 Lamb Neck Stew Recipes

Discover the delectable flavors of lamb neck stew, a dish that tantalizes the taste buds with its rich and savory broth, fall-off-the-bone tender meat, and an array of aromatic spices. This comforting stew is a true culinary journey, inviting you to savor every spoonful. Our collection of recipes offers diverse culinary interpretations of this classic dish, ensuring there's a perfect stew for every palate. From the traditional Moroccan tagine to a hearty Irish stew, these recipes showcase the versatility of lamb neck stew, highlighting its ability to blend with various cuisines and ingredients. Prepare to embark on a flavor-filled adventure as you explore the enticing recipes within this article, each promising a unique and unforgettable stew experience.

Let's cook with our recipes!

TRADITIONAL LAMB STEW

Traditional Lamb Stew image

This lamb stew recipe is a delicious, nourishing and economical dish. The flavor improves if you make the stew the day before you serve it. -Margery Richmond, Fort Collins, Colorado

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1-1/2 pounds lamb stew meat
2 tablespoons olive oil, divided
3 large onions, quartered
3 medium carrots, cut into 1-inch pieces
4 small potatoes, peeled and cubed
1 can (14-1/2 ounces) beef broth
3/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1 tablespoon all-purpose flour
1-1/2 teaspoons minced fresh parsley
1-1/2 teaspoons minced chives
1/2 teaspoon minced fresh thyme

Steps:

In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. Cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb; bring to a boil. , Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender., With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside. , In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through.

Nutrition Facts : Calories 360 calories, Fat 13g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 721mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges

LAMB NECK STEW

Lamb Neck Stew image

The title doesn't sound like much, but it is very good. I love lamb, but often can't afford good cuts. I find crock pot cooking Lamb Necks is cheap good eats.

Provided by mysticchyna

Categories Stew

Time 8h20m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs meaty lamb necks
4 carrots, cut into chunks
2 sweet potatoes, peeled and quartered
1 onion, halved and sliced
2 garlic cloves, chopped
1 cup tomato sauce
2 tablespoons Worcestershire sauce
2 tablespoons honey
1 teaspoon curry powder
1 teaspoon cumin
1 pinch allspice
1 teaspoon sea salt or 1 teaspoon kosher salt
1 teaspoon pepper
1/2 cup water

Steps:

Brown the lamb necks in a bit of oil.
Made a sauce in a small bowl by mixing the tomato sauce with the remaining ingredients on down the list.
Place the vegetables in the crock pot. Pour over half the sauce and mix to coat the vegetables.
Add the lamb necks, and pour the rest of the sauce over top.
Cover and cook on low 8 hours.

Nutrition Facts : Calories 152.5, Fat 0.5, SaturatedFat 0.1, Sodium 1067.4, Carbohydrate 36.5, Fiber 5.5, Sugar 18.9, Protein 3

HEARTY LAMB STEW

Hearty lamb stew image

A classic one-pot is the easy answer to mid-week cooking- hearty, filling, warming and packed full of veggies

Provided by Good Food team

Categories Dinner, Main course

Time 1h50m

Number Of Ingredients 9

Ingredients

1 tbsp vegetable oil
500g cubed stewing lamb
1 onion, thickly sliced
2 carrots, thickly sliced
2 leeks, thickly sliced
400ml hot vegetable or chicken stock
1 tsp dried rosemary or 1 fresh sprig
400g cannellini bean, rinsed and drained
crusty bread or boiled potatoes to serve (optional)

Steps:

Heat the oil in a large casserole. Tip in the lamb and cook for 5 mins until any liquid has disappeared, then add the onion, carrots and leeks. Cook for 5 mins more, stirring often, until the veg is starting to soften.
Pour over the stock, add the rosemary, cover with a lid and cook over a low heat for 1 hr. Stir in the beans and cook for 30 mins more, topping up with water if necessary, until the lamb is tender and cooked through. Serve with some crusty bread or potatoes, if you like.

Nutrition Facts : Calories 397 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 38 grams protein, Sodium 1.15 milligram of sodium

Tips:

Choose high-quality lamb neck for the best flavor and texture.
Trim excess fat from the lamb neck to reduce the cooking time and make the stew healthier.
Use a heavy-bottomed pot or Dutch oven to evenly distribute heat and prevent burning.
Brown the lamb neck in a little oil before stewing to add depth of flavor.
Add vegetables like carrots, celery, and onions to the stew to add flavor and texture.
Use a variety of herbs and spices to season the stew, such as rosemary, thyme, bay leaves, and black pepper.
Simmer the stew on low heat for at least 2 hours, or until the lamb neck is fall-off-the-bone tender.
Serve the stew with mashed potatoes, rice, or crusty bread.

Conclusion:

Lamb neck stew is a hearty and flavorful dish that is perfect for a cold winter day. It is also a relatively inexpensive cut of meat, making it a great option for budget-minded cooks. With a little planning and effort, you can easily make a delicious lamb neck stew that your family and friends will love.