Lamb neck doesn’t exactly sound tasty. It’s that terminal ‘k’ sound, I think. It’s hard to sustain an appetite in the face of a harsh wet plosive. Indeed, lamb neck isn’t something I started cooking with until quite recently, having written it off as a slow-cooking cut less interesting than shank or shoulder.
A mistake, but an understandable one.
On the bone, lamb neck slow cooks nicely – there’s plenty of fat and flavour. But the filleted neck behaves a bit differently. Raw, it looks like a well-larded pork tenderloin, and you can almost treat it in the same way. It’ll flash fry, barbecue, or grill. It loves a bit of char, and a deep marinade to carry some flavour through that harsh cooking.
This one’s pretty simple, and the marinade is inspired by Rick Bayless’ adobo in Authentic Mexican*, which is my go-to for good times with chillies.