Boiled Lamb Neck Recipe

We have a delicious meat recipe that will fall apart on your fork when you take the fork to the meat for the first bite! With the boiled lamb neck recipe, you will prepare a meal full of protein and flavor. Moreover, it is the kind that will not make you tired to prepare.

Garlic, shallots, bay leaves and many other spices will come together and fill the lamb neck meat with aroma. Our meat, which has cooked for a while and started to fall apart, is ready to be served at the table.

Put our recipe aside and head to the kitchen for this delicious lamb meat.

How to Make Boiled Lamb Neck Recipe?

• Operate your Vestel Banquet Cooker in the Meat Saute mode number 5.
• Then, put olive oil, lamb neck pieces, shallots, bay leaves and black peppercorns into the pot of Vestel Ziyafet and roast for 13-15 minutes until the meat turns brown.
• When the neck meat acquires color, add hot water and turn off the Meat Saute mode.
• Close the lid and select Stew mode number 10.
• Continue cooking until stew mode ends.
• While the cooking process continues, cut the potatoes into two and the carrots into quarters.
• When the stew mode is finished, release the steam and open the lid.
• If there is any foam that forms when you open the lid, remove the foam with the help of a ladle and remove the bay leaf from the pot.
• Add potatoes, carrots, garlic and salt to the pot, close the lid and select Stew mode again.
• Continue cooking until stew mode ends. Then release the steam and open the lid.
• Finally, you can add lemon juice and parsley to your boiled dish and serve. Let it be a feast.