Raising our own lambs means we don’t always have all the popular cuts available. We can’t grow these little guys any faster even if we work extra on the weekend. We haven’t had any success raising the “all rib chop” lamb either. So with that in mind, I have to be sure I understand the value and taste of other pieces that are not as well known. I do test all these cuts in recipes for the family. This last week I finally realized that the Lamb Neck Roast doesn’t need to be handled in a special way….it is just another pot roast. Brown it, season it and let it cook off the bone.
Recently I bought some new potatoes from Gallon Farms, a local grower, washed them, added some organic chicken broth to the roast and put the potatoes in the pot. It came out with a self made sauce (gravy). I cooled the roast just enough to handle and pulled the meat from the bone then served it along with lettuce from our own deck garden and tomatoes from Turkey Hill Farm (mine aren’t ripe yet).
I also learned to make my own whipped butter thanks to Audrey from Pan-Handlers Kitchen Supply. I swished the heavy cream that was in the frig into a whipped butter. Slathered some oven toasted Italian Bread with it and sopped up the last of the lamb sauce on the plate. Dessert was a sliced peach from another vendor.
The neck roast is economical, easy to prepare and tasty. Give it a try.
In case you didn’t notice, all those vendors came to our Mayhaw Harvest Farm Festival this year.