One of the Rarest Lamb Dishes in the World: Neck With Skin! Құйқамен піскен Қой мойын .

red wine

🥗Healthier: low-sodium vegetable broth

💰Cheaper: white wine

Vegetable broth reduces sodium while maintaining moisture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

chicken broth

🥗Healthier: homemade broth

💰Cheaper: water + bouillon cubes

Homemade broth is lower in sodium and more flavorful.

bay leaves

🥗Healthier: dried thyme

💰Cheaper: dried oregano

Thyme offers a similar aromatic quality.

Heat olive oil in a large pot over medium heat until shimmering.

Season lamb neck with salt and black pepper.

Sear lamb neck in the pot until browned on all sides, about 8-10 minutes.

Remove lamb neck and set aside.

Add chopped onions, garlic, carrots, and celery to the pot; sauté until softened, about 5 minutes.

Stir in diced tomatoes and cook for another 3 minutes.

Pour in red wine and scrape the bottom of the pot to deglaze, simmering for 2-3 minutes.

Return the lamb neck to the pot; add bay leaves, thyme, and rosemary.

Pour in chicken broth until the lamb is almost submerged.

Bring to a boil, then reduce heat to low and cover; simmer for 2-3 hours until tender.

Once cooked, remove lamb neck and let rest for 10 minutes before slicing.

Serve with the sauce and garnish with chopped parsley.

Cooking Techniques

Spice Level: