Smoked Lamb Neck

Lamb neck is an often overlooked cut that becomes incredibly rich and tender when braised. Smoking it first adds another dimension of flavor. The meat shreds into silky strands and the braising liquid becomes a luscious sauce.

This is comfort food for adventurous eaters - perfect for cozy dinner parties or Sunday dinners when you want something special. It's not fancy, but it's deeply satisfying in a rustic, soulful way.

You need something to catch all that incredible braising liquid. Mashed potatoes, creamy polenta, or wide egg noodles are perfect. Keep vegetables simple - what's in the braise is usually enough. Crusty bread is mandatory.

The braising liquid can go many directions. Red wine and aromatics is classic. Try an Asian variation with soy, ginger, and star anise. A beer braise with mustard has German vibes. The rich lamb can handle bold flavors.

Smoke first to build flavor, then braise low and slow until the meat shreds easily. Don't rush it - neck has a lot of connective tissue that needs time to break down. The finished sauce should be glossy and rich from all that dissolved collagen.