Lamb or Goat Neck Confit

Name: Lamb or Goat Neck Confit
Prep time: 10 min
Cook time: 3 h
Ingredients: 1 lamb neck or goat neck (about 2.5 lbs); Rendered lamb tallow (or whatever animal fat is available); A few sprigs of fresh thyme; Small sprig of fresh rosemary; 17 grams of kosher salt (or 1 heaping tablespoon); 2 teaspoons black peppercorns; 2 dried bay leaves

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Prep Time: 10 minutes

Cook Time: 180 minutes

Servings: 4

confit goat lamb

Ingredients

Remove All · Remove Spices · Remove Staples

1 lamb neck or goat neck (about 2.5 lbs)Rendered lamb tallow (or whatever animal fat is available)A few sprigs of fresh thymeSmall sprig of fresh rosemary17 grams of kosher salt (or 1 heaping tablespoon)2 teaspoons black peppercorns2 dried bay leaves

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Instructions

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Step 1

Season the neck all over with the salt, then allow to rest overnight.

Step 2

The next day, rinse the neck quickly under water to remove excess salt, then place in a pot with the remaining ingredients, completely covering the neck with lard.

Step 3

Cover and bake the lamb neck at 250 for 3 hours, or until the meat moves freely from the bone. Remove the pot from the oven and cool. Discard the herbs and spices.

Step 4

From here, if you used lard or tallow, you can transfer the lamb neck to a container and refrigerate it for months as long as the meat is completely covered by fat. If you used oil, you'll want to use the confit within a week.