What is "Lamb neck"?
On 06/23/2013 05:43 PM, W. Baker wrote:
> 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.
>
>
> I like tomates in my stew also I use peeled white turnip in place of
> potatoes and lots of herbs of whtever you like.
>
> Wendy
>
Thank you!
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