Slow-Cooked Lamb Neck Ragu
Slow-Cooked Lamb Neck Ragu is a rich, hearty Italian-style sauce where tough, flavorful lamb neck is braised for hours until it falls apart into tender shreds. It typically features a base of tomatoes, onions, carrots, celery, and herbs like rosemary and thyme. The dish originates from Italian culinary traditions, particularly regions like Tuscany and Emilia-Romagna, where it's often served over pasta.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with moderate carbs depending on the pasta it's served with. It provides key nutrients like iron, zinc, and B vitamins from the lamb, along with lycopene from tomatoes. A typical serving (without pasta) contains roughly 400-500 calories.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 35 g |
| Carbs | 12 g |
| Fat | 28 g |
| Fiber | 3 g |
| Sugar | 6 g |
| Sodium | 680 mg |
| Iron | 4.5 mg |
| Zinc | 6.2 mg |
| Vitamin B12 | 2.8 mcg |
| Niacin (B3) | 8.5 mg |
| Potassium | 520 mg |
| Phosphorus | 280 mg |
| Lycopene | 8 mg |
| Selenium | 22 mcg |
Per 1 cup (240 g) of ragu sauce only, without pasta · estimated, varies by recipe
💡 What's interesting
Lamb neck is a budget-friendly, underutilized cut that becomes incredibly succulent when slow-cooked, showcasing the Italian principle of transforming humble ingredients into luxurious meals. Nutritionally, the long cooking process helps break down collagen into gelatin, which supports gut health and adds a silky texture to the sauce.
