Recipe: Lamb Neck Slices from Quercy

1- In a casserole suitable for the oven, melt your fatty bacon (or duck fat); when it is very hot, place your slices, salt and pepper them, then brown them on both sides. Remove them and place on a plate.

2- In this same casserole, sweat the mirepoix for 5 minutes covered: carrots, onions, spring onions, garlic cloves, thyme and bay leaf, then add your beans, your tomato sauce, salt, then add a little turmeric and the lemon zest. Cover with water just enough to cover. Test the seasoning and cook for 5 minutes. Meanwhile, preheat your oven to 90°C (gas mark 3).

3- Then bury your neck slices and the rendered juices, bring to a good boil, cover and put your casserole in the middle of the oven for 3 hours 30 minutes of cooking. At the end, turn off the oven and leave the casserole inside. You can enjoy this dish from ½ hour onwards. Then you will only need to remove the rendered fat by placing absorbent paper on top and removing it carefully each time until there is no more fat remaining on the surface.
* Lamb neck, this inexpensive cut so often overlooked, is nevertheless the one that gives the most flavor to various preparations (cassoulets, sautés, tagines, etc).