A Neck Of Lamb Stew. TheScottReaProject

hello there folks and welcome back to the Scott re project and today it's all about the lamb what I've got here is a stunning whole neck a lamb on the bone used to be a very cheap cut obviously like everything price is slowly going up but pile four pounds you'll be hard pushed to find a tastier piece of meat and what we're going to do because it's autumn approaching the notes are drawing in it's getting colder I'm going to show you one of my all-time favorite dishes a neck of Lance Jew which is neckl am some root vegetables no stock just water and just left to slowly tick over slow and low and I cannot tell you enough how amazing this dish is for so few ingredients you're going to be hard pushed to find a tastier dish so what we need to do is cut these into rings but what a fantastic looking piece of meat that is so by all means then get your butcher to do this or we doing obviously got the whole of the neck bone or that neck bone gives turbocharge lamb flavor but if you know your butcher well tell him you don't want it chopped through with a chopper because you will get splintered bones and that's the last thing you want that will ruin the dish so what I'm going to do easy is just pull through all these rounds right last two what a pretty picture that is just look at the meat on that and obviously like I said all that bone is flavor what a stunning cutter meat right into the kitchen and we will work some magic right to make this wondrous dish as you can see I've got my neckline which you saw me cut I have got one Swede not too big diced 1 carrot dice you are going to be too fussy it's not michelin-starred and two onions diced nice and rustic we got some flour some salt and pepper which we're going to dredge our meat in some oil and then just some water not even stock now first thing we need to do then you might be out a in my pan on is we are going to season our meet a nice to talk as roles this is a great way there's about 3 tablespoons of flour in a bag give it a shake a pepper we got our salt in there give it a shifty get them all in I mean this is cooking this is basic old-school cooking simple ingredients simple cookery but the finished dish really really takes some beating even against your finest steak and I'm not just saying that I grew up eating this my mom makes this recipe even to this day in fact she's had the other half of this neckl and to do one and it's just something else I always used to look forward to when the neck of stew was on neck of lamb stew so we move over to the stove I am just going to put a bit of oil in my pan that's nice and heated get rid of any excess and just get them into the pan now we want a nice color on this and the bones obviously even adding stock will make its own stock and it is absolutely divine I cannot tell you know how good this finish dish is right next we are going to sweat our vegetables down what a word sweat whoever said go I'm just going to sweat them down so my lamb is browning nice here on the back burner there I'm going to take these mother butter this pan has been warming just going to melt it in there and like I say every time I did was chewer a casserole you must get a good color on this get those natural sugars caramelizing getting all that maximum flavor butter okay life is better with butter so in with all of these we don't really want any color on these veggies we are just sweating them down right let's check on this lamb I cannot stress you enough how important it is to get a decent color on anything you're stewing be it lamb beef beef cheeks pork cheeks shin shanks anything like that this is where you create flavor just have a look at that that is a stunning piece of meat alright give this another shifty almost professional Wow my neck of lamb is looking sublime just look at that a lamb cam when it's nicely browned straight into a stew pot or casserole dish or earthenware dish whatever you've got get in there like I said I've been eating this for over 40 years it's absolutely divine and every nation when the United Kingdom's got their own version as obviously the classic Irish stew and nod to our friends in the Emerald Isle's mr. Rooney also you've got your Welsh call which is recognized as the national dish of Wales and obviously up in Scotland you - you're Scottish stove II or Scotch broth all a variation of lamb and root veggies so we've got our nickel lamb our sweated carrots weed and onions and all we need to do yes just top it up with water I mean you can use a stock cube if you want to but like I said or that lovely bone will give it absolutely tons of flavor and it couldn't be any easier so on the hob then we will bring this up to boiling point then we will get it in our oven the trick is slow and low the longer you leave it the better it's going to be especially if you cook it and eat it the next day trust me it's out of this world so onto the hob and we will let this come up to temperature so as you can see that has been bought up to boiling point just have a look in there and what you need to do now is cook this really slow and low who saw the motorcycle that was slow and low that's another story so what I've got then is my temperature preheated to gas mark - look up there for the conversion and the art of stewing is time and the reason we brown the meat is to add flavor obviously that Brown in is water-soluble as you can see somes come off but that leaches into your liquor or your broth or your stew so my stew has been in the oven for three hours now I've got it going on the hub just to show you what we got just look at that now what we need to do while we got it here you can take it out the oven and do this let's just check the seasoning oh yeah Lamy I'm going to add a bit of pepper also some nice sea salt get that in there now remember this is not Michelin star food this is proper old-school peasant cooking when there wasn't a lot of meat about and it was a way of making the cheaper cuts go a long way you can see I've just added a bit of thyme - your Worcester we just let that get to know each other a bit and this lamb as you can see how tender it is it's falling off the bone and when you eat that just look okay that hard-working net muscle is turned into something Oh God hmm so once you've let that get to know each other for about five ten minutes I'm going to add just to cut the tablespoons of gravy granules now don't react all in horror this'll add just a little bit of color and a little bit of thickness and once that's nicely mixed in you can serve this up and I guarantee you if you make this at home it will be a winner proper proper old-school cookery nothing fancy it's ribs sticking winter fodder just listen to that pot singing away you know what it's saying say none comfort food eat me that's what we shall do okay then this dish there is no fancy presentation dishes like this we're born out of necessity it was on about making cheap cuts of meat go a long way and feed a family and that meat come off the bone beautifully so you're not going to get any michelin-starred plating up it's just a case of getting in your bowl get some bread and get it down your neck get it down your neck Oh knuckle um I'm a genius you do not need to stand on ceremony with a dish like this it's just getting there and the classic accompaniment is bread and I tell you what it's from an elf like I said I've been eating this for years and I never tire of it just look at those veggies see where it's got the lamb fat is rendered out and it's got that lovely sheen on oh yeah let's have a look at that meat is just absolutely perfection if I can show you guys and the flavor obviously all the connective tissue look at that ah well I could fallen over this all night you know I haven't got the words to describe how four simple ingredients some water can taste so good I can't tell you it's alchemy I'll tell you what listen guys if you cook one thing this winter try this do not walk past these cheap cuts go into your butchers ask for rings of nickel am on the bone he will love you for it and give this a go if you cook once you this winter try this trust me you will be leaving comments and it's the best thing you out and you get to suck these bows after oh why my friends I hope you liked that episode of the ska tree project and you know the drill by now if you haven't already press subscribe by clicking down on that button there also find me on Facebook at the ska tree project or Scott re liked it and share it with your friends and also on Twitter that's got real projects and don't forget to look at my back catalogue I've got 200 videos of various game meat fish prep cookery there's a lot to inspire you but most of all go and get some of this knuckle arm go to your butchers you will love you for it these cheap underused cuts really are the best so I've just have this one Bowl it's unbelievably filling and rich so I'm going to lie down I mean I'm going to wash up see you again sometime

Channel: Scott Rea

Views: 84,731

Keywords: THESCOTTREAPROJECT, Lamb And Mutton (Food), Stew (Type Of Dish), Food (TV Genre), EASY CASSEROLE RECIPE, NECK OF LAMB, STEWS, CASSEROLE, ONE POT COOKING, NOSE TO TAIL BUTCHERY, LAMB RECIPES, HOW TO BUTCHER A LAMB, HOW TO MAKE A LAMB STEW, HOW TO MAKE A CASSEROLE, LAMB STEW, LAMB STEW RECIPE, LAMB CASSEROLE, SLOW COOKED LAMB, CHEAP CUTS OF MEAT, CUTS OF LAMB, COOKING LAMB, BRAISING MEAT, STEWING MEAT, SCOTT REA

Id: tA04YGfDF4U

Length: 12min 54sec (774 seconds)

Published: Thu Sep 24 2015