Home Cooking

Braised Lamb Neck


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 3

Braised Lamb Neck

schoenfelderp | Mar 21, 2011 05:47 PM

I was recently reading a recipe from Dan Barber for Braised Lamb Neck that called for an hour and a half braise at 350F. This sticks out to me because I am used to braising at a lower temp (250-275) for longer times (at least 4+ hours). Does anyone have an explanation for this? Is it the cut of meat? Does the gelatin in the meat have a chance to "melt" during this short braise?

Any explanation regarding this technique would be great.

Want to stay up to date with this post?

Recommended From Chowhound