What is "Lamb neck"?
On 06/20/2013 05:22 PM, Cheri wrote:
> "Todd" > wrote in message
> ...
>> On 06/20/2013 05:03 PM, Todd wrote:
>>> On 06/20/2013 05:01 PM, Ozgirl wrote:
>>>>
>>>>
>>>> "Todd" wrote in message ...
>>>>
>>>> On 06/19/2013 04:38 PM, Ozgirl wrote:
>>>>>
>>>>>
>>>>> "Todd" wrote in message ...
>>>>>
>>>>> On 06/19/2013 10:55 AM, Cheri wrote:
>>>>>> "Todd" > wrote in message
>>>>>> ...
>>>>>>> Hi All,
>>>>>>>
>>>>>>> It happened again. Left a customer's site with "food".
>>>>>>> (Love my customers.)
>>>>>>>
>>>>>>> This time, he had a freezer full of six month old, locally
>>>>>>> grass fed, lamb. Now the package labeled "chops" I can
>>>>>>> figure out. But the one labels "1/2 lamb neck": never
>>>>>>> heard of.
>>>>>>>
>>>>>>> What is a "1/2 lamb neck"? And, how do you cook it?
>>>>>>>
>>>>>>> Many thanks,
>>>>>>> -T
>>>>>>
>>>>>>
>>>>>> Usually used in stews. I really like lamb neck, and from the net:
>>>>>>
>>>>>> Preparation
>>>>>> Cooking the meat on the bone will add more flavour to the dish and is
>>>>>> the most economical way of using this cut. Use it as a substitute for
>>>>>> oxtail or any other stewing meat, or cook it in the traditional
>>>>>> dishes
>>>>>> of Irish stew and Lancashire hot pot.
>>>>>>
>>>>>
>>>>> Hi Cheri,
>>>>>
>>>>> Thank you! Thank does explain it.
>>>>>
>>>>> Anyone have a suggestion on how to cook a "paleolithic" (NIDDM) stew?
>>>>>
>>>>> ===================================
>>>>>
>>>>> Use any veggies you like and can tolerate bg-wise. Garlic and onion
>>>>> are
>>>>> the core of mine. Then celery, carrots (if you tolerate), cabbage, bit
>>>>> of red wine. Stock if you want or just a bit of water. No need to
>>>>> thicken unless you want to. Nice in a slow cooker if you have one. Add
>>>>> faster cooking veggies close to the end, like mushrooms, zuchini etc.
>>>>>
>>>>>
>>>>
>>>> Hi Ozgirl,
>>>>
>>>> Thank you! This will be an adventure.
>>>>
>>>> I wonder how a turnip would go?
>>>>
>>>> =========================
>>>>
>>>> I add them personally. Always have, even when insulin resistance was at
>>>> its worst. In a large soup (I cook enough to last a few days) the
>>>> individual serving of turnip is small. I made soup yesterday
>>>> actually. 2
>>>> litres of a good quality vegetable stock, onions, garlic, carrots,
>>>> celery (including the leaves), shredded cabbage, crushed tomatoes, a
>>>> can
>>>> of red kidney beans and a can of lentils. I normally use fresh lentils
>>>> but had a can in the pantry for some reason so used it up. I also
>>>> put in
>>>> 6 sliced German frankfurts and a good lot of smoked paprika. Had no
>>>> turnip in the house this time around.
>>>>
>>>
>>> Excellent. Thank you!
>>
>>
>> After the soup cooks, do I just let it cool, fish ou the lamp neck,
>> separate the meat from the bones, toss the meat back in, and toss
>> the bones in the bin?
>
>
> Yes.
>
> Cheri
Thank you!
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