3 Responses to “tomato and lamb neck ragu”


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  1. RMontera

    Lamb may quite possibly be my favorite meat. I love the rich, velvety flavor. I've never attempted Lamb necks, but definitely want to!

  2. Brian

    I love it. It's a really flavorful and inexpensive cut and it's a great cut for braising. I think you could sub it into any lamb braise recipe you use.


  1. […] with a very rich dish. We’ve featured a few undesirables here before, including lamb shanks, lamb necks, and oxtails (for even more winter braises, check out our braising […]

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