Lamb Neck Braise

Name: Lamb Neck Braise
Prep time: 10 min
Cook time: 3 h 40 min
Total time: 3 h 50 min
Yield: 4 servings
Cuisine: Carnivore
Ingredients: 1.5kg lamb neck, cut in pieces; 600ml beef or lamb bone broth; 2 tbsp tallow; 2 tsp coarse sea salt; 1 tsp black pepper

Lamb neck, slowly braised in rich bone broth until falling apart tender, gelatinous, nourishing and deeply savoury.

Total time

230 min

Prep

10 min

Cook

220 min

Difficulty

easy

Cuisine

Carnivore

gluten-freecarnivore

Ingredients

1.5kglamb neck, cut in pieces

600mlbeef or lamb bone broth

2 tbsptallow

2 tspcoarse sea salt

1 tspblack pepper

Instructions

Season lamb neck very generously with salt and pepper.

Brown in tallow in a heavy casserole over high heat.

Brown on all sides until deeply caramelised.

Add bone broth.

Cover tightly and braise at 150C for 3.5 hours.

The meat should be completely falling from the bone.

Remove meat and reduce braising liquid if desired.

Serve meat with reduced braising liquid poured over.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.

Calories

Protein

0.1g

Fat

6.8g

Carbs

0.4g

Fiber

0.2g

Sodium

955mg

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