Embark on a culinary journey that celebrates both taste and ethical sourcing with our pasture-fed lamb neck rings. This unique and flavorful cut is sourced from lambs raised in open pastures, adhering to our unwavering commitment to sustainable farming practices. Dive into the world of lamb neck rings and discover a succulent, versatile option that embodies both exceptional flavor and environmental responsibility.
Recipe: Slow-Cooked Pasture-Fed Lamb Neck Rings in Red Wine
- 4 lamb neck rings
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 cup dry red wine
- 2 cups beef or lamb broth
- 1 can (14 ounces) diced tomatoes
- Fresh parsley, for garnish (optional)
- Preheat your oven to 325°F (163°C).
- Season the pasture-fed lamb neck rings generously with salt and black pepper.
- Heat olive oil in a large ovenproof Dutch oven over medium-high heat. Add the lamb neck rings and sear until they develop a golden-brown crust. Remove and set aside.
- In the same pot, add chopped onion, diced carrots, and diced celery. Sauté for 3-4 minutes until they begin to soften.
- Add minced garlic, fresh rosemary, fresh thyme, and the bay leaf. Sauté for another minute until fragrant.
- Pour in the dry red wine and deglaze the pot, scraping up any browned bits from the bottom.
- Return the seared lamb neck rings to the pot. Add beef or lamb broth and diced tomatoes with their juices. Bring to a simmer.
- Cover the Dutch oven with a lid and transfer it to the preheated oven. Allow it to slow-cook for 2.5 to 3 hours, or until the lamb is tender and the sauce has thickened.
- Remove the pot from the oven and let it rest for a few minutes.
- Serve the slow-cooked pasture-fed lamb neck rings hot, garnished with fresh parsley if desired.