At a glance
Season lamb neck with a cumin and paprika rub and smoke it at 275°F for about 3 hours until the bark sets. Then cover it in a pan with stock and keep cooking until it reaches 200°F to 205°F and the meat slides off the bone. Rest it, pull it and serve it with flatbread, garlic yogurt and pickled onions.
Lamb neck is one of the cheapest cuts of lamb and one of the most flavorful. It is full of connective tissue and fat, which makes it tough if it is rushed but rich and silky when cooked slowly. That makes it ideal for the smoker. A few hours of smoke builds a dark bark, and a covered braise at the end turns the meat meltingly tender.
Whole neck or neck slices?
You will usually find lamb neck sold as whole necks, as thick crosswise slices on the bone, or as boneless neck fillet. Whole necks and slices are best for this recipe, as the bone adds flavor and keeps the meat moist. Boneless neck fillet is leaner and better grilled quickly.
Why wrap it?
Like our smoked lamb shanks and beef cheeks, lamb neck needs time in a moist environment to break down its collagen. Once the bark is set, covering it with a little stock speeds the cook up and keeps the meat juicy.
Recipe
Smoked Lamb Neck
- Prep
- 20 min
- Cook
- 5 hr 30 min
- Rest
- 20 min
- Total
- 6 hr 10 min
- Makes
- 4 servings
- Smoker 275°F (135°C)
- Wrap at about 165°F (74°C)
- Done at about 200°F to 205°F (93°C to 96°C)
Ingredients
Lamb
- 2 whole lamb necks on the bone, or 3 lb (1.4 kg) thick lamb neck slices
- 1 tbsp olive oil
- 1/2 cup (120 ml) chicken or lamb stock, for wrapping
Rub
- 1 tbsp kosher salt
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp ground cinnamon
To serve
- Warm flatbreads
- 1 cup (240 g) Greek yogurt with 1 grated garlic clove and lemon
- Pickled red onions and fresh mint
Equipment
- Smoker
- Foil or a foil pan
- Thermometer
Method
- Trim off any loose fat and pat the lamb dry.
- Rub with olive oil, then season all over with the rub.
- Heat the smoker to 275°F (135°C) with oak, cherry or apple.
- Smoke the lamb for about 3 hours, until the bark is set and the internal temperature is around 165°F (74°C).
- Place the lamb in a foil pan with the stock and cover tightly with foil.
- Return it to the smoker for 2 to 2 1/2 hours, until it reaches about 200°F to 205°F (93°C to 96°C) and the meat pulls easily from the bone.
- Rest, covered, for 20 minutes. Pull the meat from the bones and toss it with the pan juices.
- Serve with flatbread, garlic yogurt, pickled onions and mint.
Notes
- Neck slices cook faster than whole necks. Start checking them after about 4 hours in total.
- Lamb neck has many small bones. Pull it carefully before serving.
Serving ideas
- Pulled into warm flatbreads with garlic yogurt, pickled onions and mint.
- Over creamy polenta or mashed potatoes with the pan juices.
- Tossed through pasta with tomato and rosemary.
Frequently asked questions
How long does it take to smoke lamb neck?
About 5 to 6 hours at 275°F for whole necks, including the wrapped stage. Slices are a little quicker.
What temperature is lamb neck done?
For pulling, about 200°F to 205°F, when the meat slides easily off the bone.
Can I smoke lamb neck without wrapping it?
Yes, but it takes longer and the meat will be drier. Spritz it every hour if you do not wrap.