Bay Meat Market

A bold, aromatic take on lamb neck — slow cooked until meltingly tender with warm spices and bright citrus.

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🍊🔥 Orange & Cumin Braised Lamb Neck

A bold, aromatic take on lamb neck — slow cooked until meltingly tender with warm spices and bright citrus.

Equipment

Heavy pot or Dutch oven
wooden spoon
knife
Cutting board
Tongs

Ingredients

1 kg lamb neck slices
1 tbsp olive oil
1 onion, finely chopped
3 garlic cloves, crushed
1 tsp ground cumin
1 tsp smoked paprika
Zest and juice of 1 orange
1 tbsp honey
1 tbsp tomato paste
1½ cups beef or lamb stock
Salt & black pepper
Fresh coriander or parsley (optional garnish)

Instructions

Brown the Lamb
Season lamb neck with salt and pepper. Heat olive oil in a heavy pot and brown the meat well on all sides. Remove and set aside.
Build the Flavour Base
In the same pot, cook onion until soft. Add garlic, cumin, paprika, and tomato paste. Stir for about 1 minute until fragrant.
Create the Braising Sauce
Add orange zest, orange juice, honey, and stock. Stir well and bring to a gentle simmer.
Slow Cook
Return lamb neck to the pot, cover, and cook on low heat for 2–2½ hours until the meat is very tender and almost falling apart.
Finish
Remove the lid for the final 10 minutes so the sauce thickens slightly. Spoon the glossy sauce over the lamb before serving.

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