Greek Lamb Neck with Lemon and Oregano
Greek Lamb Neck with Lemon and Oregano is a rustic, slow-cooked dish from Greece where tender pieces of lamb neck are braised until falling-off-the-bone, then brightened with a generous squeeze of fresh lemon and fragrant dried or fresh oregano. It's a classic example of Greek home cooking, often prepared in a simple pot or traditional clay vessel, allowing the meat to become incredibly succulent while absorbing the bright, herbal flavors of the Mediterranean.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with minimal carbohydrates, providing a rich source of iron, zinc, and B vitamins. A typical serving contains roughly 400-500 calories, depending on the cut's fattiness and the amount of added olive oil.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 35 g |
| Carbs | 3 g |
| Fat | 32 g |
| Fiber | 0.5 g |
| Sugar | 1 g |
| Sodium | 480 mg |
| Iron | 3.2 mg |
| Zinc | 7.5 mg |
| Vitamin B12 | 3.8 mcg |
| Niacin (B3) | 8.5 mg |
| Phosphorus | 280 mg |
| Selenium | 35 mcg |
| Potassium | 420 mg |
| Vitamin B6 | 0.4 mg |
Per 1 serving (approx. 250 g cooked meat with sauce) · estimated, varies by recipe
💡 What's interesting
Culturally, lamb neck is a cherished, economical cut in Greek cuisine that showcases the philosophy of nose-to-tail eating and slow, patient cooking to transform tougher cuts into delicacies. Nutritionally, the combination of lemon juice with the iron-rich lamb can help enhance the absorption of non-heme iron from any accompanying vegetables.
