Smoked Lamb Neck
Rich, gelatinous smoked lamb neck.
Jump to RecipeLamb neck is an often overlooked cut that becomes incredibly rich and tender when braised. Smoking it first adds another dimension of flavor. The meat shreds into silky strands and the braising liquid becomes a luscious sauce.
This is comfort food for adventurous eaters - perfect for cozy dinner parties or Sunday dinners when you want something special. It's not fancy, but it's deeply satisfying in a rustic, soulful way.
You need something to catch all that incredible braising liquid. Mashed potatoes, creamy polenta, or wide egg noodles are perfect. Keep vegetables simple - what's in the braise is usually enough. Crusty bread is mandatory.
The braising liquid can go many directions. Red wine and aromatics is classic. Try an Asian variation with soy, ginger, and star anise. A beer braise with mustard has German vibes. The rich lamb can handle bold flavors.
Smoke first to build flavor, then braise low and slow until the meat shreds easily. Don't rush it - neck has a lot of connective tissue that needs time to break down. The finished sauce should be glossy and rich from all that dissolved collagen.
Ingredients
Instructions
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1
Season the lamb neck generously with Killer Hogs BBQ Rub on all sides.
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2
Set your smoker to 275°F with cherry wood chunks for a mild smoke.
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3
Place the lamb neck on the smoker grate and smoke for about 3 hours until the exterior is dark and richly flavored.
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4
Transfer to a braising pan. Add lamb or beef broth and red wine along with any aromatic vegetables you like.
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5
Cover tightly and braise until the internal temperature reaches 205°F and the meat is fork-tender — about 3 more hours. Verify with an instant-read thermometer.
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6
Shred the meat off the bone and serve over mashed potatoes or polenta with the reduced braising liquid.