Lamb necks...

dave_beast · 28 Apr 2010 at 01:47

Marinade for a few hours in a mint infused balsamic vinegar dressing, cook on a low temperature for 1 hour, then transfer to the..................

Barbecue, cook until it's looks well barbecued
Eat meat and drink beer

Azza · 28 Apr 2010 at 01:51

I get around said:
Stick them in a curry of your choosing.

Slow cooking with vegetables = a waste of meat. Stews are crap, bland rubbish. I'd rather be eating the vegetables raw and use the meat for something decent.

Obviously can't make a good stew can you.

Efour · 28 Apr 2010 at 02:05

neck of lamb id stew
lamb fillet - i can honestly say i never had it - george foreman and loads of tom sauce.

(im joking)

trentlad · 28 Apr 2010 at 02:09

BBQ em like you'd BBQ a rack of ribs. The fat holds up the meat flavour really well and if you put a nice sauce on them it's even better.

I get around · 28 Apr 2010 at 10:32

Azza said:
Obviously can't make a good stew can you.

Theres not a lot of english food I really like, it's to basic and bland. To monotonous with it's flavouring no matter what you do to it.

It's crap, what do you get boiled potatos, carrots, dumplings, overcooked meat which is now the texture of tinned tuna and gravy.

I'd rather roast the vegetables and potatos and cook the meat slowly in the oven and use the juices to make a decent gravy. Even then I find it pretty boring.

Like my nan, everyone says my nans stews are awesome. But I'm sat there going, wow this is crap, what a waste of ingredients. Not actually saying it that would be rude but stews are probably my most dreaded dish.

Participant · 28 Apr 2010 at 10:33

I've got news for some of you: not liking stew does not mean you are crap at cooking it.

SS-89 · 28 Apr 2010 at 10:35

Neck fillets are great, the meat is extremely soft and flavoursome

I get around · 28 Apr 2010 at 11:02

Robbie G said:
I've got news for some of you: not liking stew does not mean you are crap at cooking it.

Sums it up nicely.

I hate stew with a passion.

K.C. Leblanc · 28 Apr 2010 at 11:08

trentlad said:
BBQ em like you'd BBQ a rack of ribs. The fat holds up the meat flavour really well and if you put a nice sauce on them it's even better.

What's the texture like?

rpstewart · 28 Apr 2010 at 11:24

Trim as much of the fat out as you can then chop into small (maybe 3/4") cubes. Put in a bowl with a chopped onion, a little oil and reasonable amount of ground cinnamon. Leave to sit for an hour or so.

Fry the mix in a hot pan for maybe 5-6 mins then serve stuffed in split, warm pitta bread with salad and the dressing of your choice.