Slow-Roasted Lamb Neck (Kuzu Gerdan)
Lamb neck is one of the most underrated cuts: cheap, marbled, and after a long slow roast it turns spoon-tender. A whole parchment-and-foil parcel traps the steam, so the meat bastes in its own juices for four hours. Perfect weekend centerpiece with roasted vegetables or a bright salad.
- Prep time
- 20 min
- Cook time
- 240 min
- Total time
- 24 min
- Servings
- 6
- Difficulty
- Easy
Instructions
-
1
Season the whole trimmed lamb neck all over with salt, a generous amount of whole peppercorns, and the crushed garlic cloves, then rub thoroughly with olive oil.
-
2
Place the neck in the center of a sheet of parchment paper, lay the whole rosemary sprig on top, and wrap tightly into a sealed parcel.
-
3
Wrap the parcel completely in aluminum foil and roast in a preheated 400°F (200°C) steam oven for 4 hours.
-
4
No steam oven? Place an ovenproof dish filled with water on the bottom rack to create a steamy environment.
-
5
Remove from the oven and rest the meat in the foil for 5 minutes, then serve hot.
Tips
- Salt generously the night before and refrigerate uncovered for deeper seasoning and better crust.
- Keep the parcel sealed tight; escaping steam dries the meat.
- Check the water dish halfway through and top up if it's running low.
- The meat is done when it pulls apart with little resistance from a fork.
- Save the juices from the parcel — they make an instant pan sauce.
Serving suggestions
- With roasted mixed vegetables
- Over buttered mashed potatoes
- With a lemony herb salad
- Shredded into warm flatbread with yogurt
Substitutions
- Instead of lamb neck: lamb shoulder, adjusting cook time slightly.
- Instead of rosemary: fresh thyme or oregano.
- Instead of parchment paper: a parchment pouch or oven bag.
- Instead of peppercorns: coarsely ground black pepper.
Frequently asked questions
Can I cook lamb neck faster at a higher temperature?
Not recommended — neck is full of connective tissue that needs long, slow, moist heat to break down into tenderness.
Can I make this in a slow cooker or Dutch oven?
Yes. A covered Dutch oven at 325°F (160°C) for about 3.5–4 hours works well; keep some liquid in the pot.
How do I know it's done?
The meat should slide off the bone or shred easily with a fork after resting.
Can I prepare it ahead?
Yes — roast, cool in the parcel, refrigerate, then reheat covered at 300°F (150°C) for about 30 minutes.
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