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For maximum flavor in lamb neck stew, it is best to use mutton. Cooks should not be afraid to use their favorite spices and to experiment with ingredients, as lamb cooperates well with a wide range of ingredients. The meat should, however, be browned before the stew is made. Any resulting fat can be removed after the dish is prepared. If the stew does not contain starchy ingredients, a roux can be used as a thickener.
To begin with, individuals should understand the difference between lamb and mutton. Both are technically the same animal, but mutton is meat from a maturer lamb. Mutton tends to have more flavor, while the meat from more youthful animals tends to be more tender. When making lamb neck stew, mutton is likely a better choice because it has the potential to contribute more flavor to the broth of the dish, and stews usually have long cooking times that allow meats ample opportunity to tenderize. If the cooking time needs to be significantly reduced for some reason, then it is best to choose lamb over mutton.
One of the great things about lamb neck stew is its versatility. It can be enjoyed in a very simple form, with little more than salt and pepper accompanied by onions, celery, and carrots. The dish can also be delicious when heavily decorated with strongly flavored ingredients, such as rosemary, cinnamon, and ginger. In any case, one way to add substantial flavor is to marinate the meat in preferred spices for several hours or overnight before preparation.
It is best to brown the meat before commencing the lamb neck stew. This can very well be done in the same pot in which the stew will be made. Olive and argan choices are ideal oils for the task. As lamb necks have a notable amount of fat, a lot of oil is not needed. Once browned, it is best not to drain the meat before proceeding with the lamb neck stew. Using the fluids from the browning will help to boost the flavor of the dish.
Concerns about eating the fat that can result from preparing lamb neck stew in this manner are best addressed by avoiding immediate consumption. The stew should be allowed to completely cool and should even be refrigerated if left overnight. Then, before reheating, the congealed fat can be removed from the top of the stew. Many cooks believe that allowing the stew to stand before eating it also boosts the flavor.
There are several ways to thicken the stew. The one that a cook chooses can be left to preference. Individuals who add potatoes or dumplings likely will not need to do anything else. If these items are not included, a roux is a great way to get the job done.
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