Slow-Roasted Lamb Neck
Slow-Roasted Lamb Neck is a rich, flavorful dish where the neck is cooked low and slow until the meat is tender and falling off the bone. It typically features a whole lamb neck, seasoned with herbs like rosemary, thyme, garlic, and sometimes spices like cumin or paprika, often roasted with root vegetables. This preparation is popular in Mediterranean, Middle Eastern, and British cuisines.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with very few carbohydrates, making it a hearty, low-carb option. It is a good source of iron, zinc, and B vitamins, with a rough calorie estimate of 400-500 kcal per typical serving.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 35 g |
| Carbs | 2 g |
| Fat | 34 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 380 mg |
| Iron | 3.2 mg |
| Zinc | 5.8 mg |
| Phosphorus | 280 mg |
| Selenium | 35 µg |
| Vitamin B12 | 2.5 µg |
| Niacin (B3) | 8 mg |
| Potassium | 320 mg |
| Vitamin B6 | 0.4 mg |
Per 1 serving (about 180 g, bone-in, cooked) · estimated, varies by recipe
💡 What's interesting
Lamb neck is considered a 'forgotten cut' in many Western cuisines, prized for its deep flavor and gelatinous texture when slow-cooked. Nutritionally, it provides a dense concentration of minerals like phosphorus and selenium, which are often less abundant in leaner cuts.
