Lamb Neck Curry

Braised lamb, shredded into a winter curry and eaten in front of a blazing fire, is hard to beat. I love meat that can be torn apart and added to a sauce – and lamb neck is one of the best cuts with which to do it. Neck can be intimidating for some (strange, since it’s almost identical to oxtail in shape, size and cooking technique). Like oxtail, lamb neck needs time in the oven or on the stovetop to break down the muscle. Don’t mess around with the style of curry; neck has a strong flavour