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Right now if I reach blindly into my freezer and pull something out, I’d say there’s an 80% chance that I’ll pull out some kind of salmon.  But this post isn’t about salmon.  It’s about lamb neck.  Because before pulling out all of the lamb neck in the freezer, I’d say there was an 18% chance that I’d pull out lamb neck in were I to blindly reach into the freezer and grab something.  Because…my mother.

So, I’ve been trying to get rid of lamb neck.  But lamb neck is kind of a weird cut of…meat(?) to work with.  It’s pretty easy to figure out what to do with chops or ribs or something, but what about lamb neck?  Well, I opted for stew.

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I did a fairly standard stew with things that go well with lamb.  I coated the lamb neck (about 2lb) in flour (about 0.33c) and then browned them (I used an electric pressure cooker, which has a sear function) and took them out.  With the leftover fat in the pot, I sautéed a bunch of chopped celery, carrots, and onions (whatever I had on hand) and then coated the vegetables with the rest of the flour leftover from dredging the lamb.  Added some chopped potatoes (also whatever I had on hand), salt, pepper, dried thyme (about 2tsp).  I nestled the lamb on top of the vegetables and then added 3-4c of chicken stock and a bunch of Worcestershire sauce.  I cooked it on high pressure for about 45min.  I’m really liking the pressure cooker guys.  But I’ve also done it on the slow cooker before, 3-4 hours on high or 6-8 hours on low.  But seriously.  Pressure cooker.

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I ended up serving it with focaccia and salad.

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