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Old 19-06-2013, 06:45 PM posted to alt.food.diabetic
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Default What is "Lamb neck"?

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

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Old 19-06-2013, 06:55 PM posted to alt.food.diabetic
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Posts: 14,620
Default What is "Lamb neck"?

"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.

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Old 19-06-2013, 08:38 PM posted to alt.food.diabetic
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Posts: 720
Default What is "Lamb neck"?

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?

-T
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Old 20-06-2013, 12:38 AM posted to alt.food.diabetic
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Posts: 1,614
Default What is "Lamb neck"?



"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.


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Old 20-06-2013, 11:24 PM posted to alt.food.diabetic
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Posts: 720
Default What is "Lamb neck"?

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?

-T


  #6 (permalink)   Report Post  
Old 21-06-2013, 01:01 AM posted to alt.food.diabetic
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Join Date: Feb 2006
Posts: 1,614
Default What is "Lamb neck"?



"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.

  #7 (permalink)   Report Post  
Old 21-06-2013, 01:03 AM posted to alt.food.diabetic
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Join Date: Sep 2012
Posts: 720
Default What is "Lamb neck"?

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!
  #8 (permalink)   Report Post  
Old 21-06-2013, 01:06 AM posted to alt.food.diabetic
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Join Date: Sep 2012
Posts: 720
Default What is "Lamb neck"?

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?
  #9 (permalink)   Report Post  
Old 21-06-2013, 01:22 AM posted to alt.food.diabetic
external usenet poster
 
Join Date: Oct 2008
Posts: 14,620
Default What is "Lamb neck"?

"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

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Old 21-06-2013, 01:23 AM posted to alt.food.diabetic
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Posts: 1,614
Default What is "Lamb neck"?



"Todd" wrote in message ...


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?

=================================

If I do soup with bones I ladle the soup into bowls, put the bowls on
dinner plates and put a serve of meaty bones on the dinner plate along
with crusty bread and butter for those that want it. If I was using lamb
shanks or a smoked ham hock I would fish them out and cut the meat off
and toss it back into the slow cooker. I would then attack the bones,
always have been a bone attacker, lol. My kids leave meat on their bones
all the time!



  #11 (permalink)   Report Post  
Old 21-06-2013, 01:24 AM posted to alt.food.diabetic
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Join Date: Sep 2012
Posts: 720
Default What is "Lamb neck"?

On 06/20/2013 05:23 PM, Ozgirl wrote:


"Todd" wrote in message ...


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?

=================================

If I do soup with bones I ladle the soup into bowls, put the bowls on
dinner plates and put a serve of meaty bones on the dinner plate along
with crusty bread and butter for those that want it. If I was using lamb
shanks or a smoked ham hock I would fish them out and cut the meat off
and toss it back into the slow cooker. I would then attack the bones,
always have been a bone attacker, lol. My kids leave meat on their bones
all the time!



Thank you!
  #12 (permalink)   Report Post  
Old 21-06-2013, 01:25 AM posted to alt.food.diabetic
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Join Date: Sep 2012
Posts: 720
Default 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!
  #13 (permalink)   Report Post  
Old 21-06-2013, 01:31 AM posted to alt.food.diabetic
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Posts: 14,620
Default What is "Lamb neck"?

"Ozgirl" wrote in message
...


"Todd" wrote in message ...


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?

=================================

If I do soup with bones I ladle the soup into bowls, put the bowls on
dinner plates and put a serve of meaty bones on the dinner plate along
with crusty bread and butter for those that want it. If I was using lamb
shanks or a smoked ham hock I would fish them out and cut the meat off and
toss it back into the slow cooker. I would then attack the bones, always
have been a bone attacker, lol. My kids leave meat on their bones all the
time!



Well, lamb neck is a little bony for that, and if it's cooked till tender
pretty much falls off the little bones, but to each their own. :-)

Cheri

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Old 21-06-2013, 02:04 AM posted to alt.food.diabetic
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Join Date: Sep 2012
Posts: 720
Default What is "Lamb neck"?

On 06/20/2013 05:31 PM, Cheri wrote:
"Ozgirl" wrote in message
...


"Todd" wrote in message ...


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?

=================================

If I do soup with bones I ladle the soup into bowls, put the bowls on
dinner plates and put a serve of meaty bones on the dinner plate along
with crusty bread and butter for those that want it. If I was using
lamb shanks or a smoked ham hock I would fish them out and cut the
meat off and toss it back into the slow cooker. I would then attack
the bones, always have been a bone attacker, lol. My kids leave meat
on their bones all the time!



Well, lamb neck is a little bony for that, and if it's cooked till
tender pretty much falls off the little bones, but to each their own. :-)

Cheri


Hi Cheri,

I was wondering about that. Thank you!

-T
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Old 21-06-2013, 05:22 AM posted to alt.food.diabetic
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Join Date: Oct 2012
Posts: 206
Default What is "Lamb neck"?



"Todd" wrote in message
...
On 06/20/2013 05:31 PM, Cheri wrote:
"Ozgirl" wrote in message
...


"Todd" wrote in message ...


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?

=================================

If I do soup with bones I ladle the soup into bowls, put the bowls on
dinner plates and put a serve of meaty bones on the dinner plate along
with crusty bread and butter for those that want it. If I was using
lamb shanks or a smoked ham hock I would fish them out and cut the
meat off and toss it back into the slow cooker. I would then attack
the bones, always have been a bone attacker, lol. My kids leave meat
on their bones all the time!



Well, lamb neck is a little bony for that, and if it's cooked till
tender pretty much falls off the little bones, but to each their own. :-)

Cheri


Hi Cheri,

I was wondering about that. Thank you!


Good grief, they are bones, fresh from cooking and full of
cartilage, texture, and some form of savorable substance.
Keep them hot and moist, and serve them. Any bone
so cooked is better than no bone. Tell your guests to
lick and suck them. If no one likes them ah well. If
at least one loves them, a palpable success.

pavane



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