Lamb neck is a wonderful cut of meat that is delicious when slow roasted or smoked. It isn't a cut that commonly comes to mind, but it is delicious (and helps to make sure no part of an animal goes to waste). In many ways it is like pork shoulder or other tougher cuts that need to be cooked low and slow and then pulled/shredded after cooking.
I generally take this cut in a Mediterranean direction, but I have also gone with flavors that are more Persian or Indian - any lamb dish you like can be made with this cut, it just takes some time, and cook low and slow. I've even done this in an Al Pastor style for tacos!
Grill Set Up:
Begin by juicing one of the lemons and combining it with the all of the other ingredients to make the marinade (reserve the second lemon to use during cooking). Marinade overnight. Cook at 250-300F for 4 to 5 hours, basting it with the juice of the second lemon and the marinade every 30 minutes or so. Cook until you can easily pull the meat from the bone. At the end throw it on a hot fire for 2-3 minutes per side to crisp up the outside.
This is great on it's own, but you can also put it in flatbread with a tzatziki sauce and vegetables.
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Made many things last night, but here’s the first- a lambs neck from @porterroad I treated like gyros with a yoghurt/oregano/garlic/lemon marinade and smoked it for 4-5 hours mopping it with evoo and lemon. Really great! #livefirecook #livefirecooking #livefire #woodfire #firecooking #homecooked #cooking #bbq #barbeque #barbecue #foodstagram #foodie #grilling #grilled #grill #goodeats #foodphotos #enfuego #fuego #cookingoutside #outdoorcooking #chicago #lamb #lambneck #gyros #greekcuisine