Lamb Neck & Kidney Pie
Lamb Neck & Kidney Pie

Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, lamb neck & kidney pie. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Lamb Neck & Kidney Pie is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Lamb Neck & Kidney Pie is something that I’ve loved my whole life. They are fine and they look wonderful.

Inexpensive cuts of meat, like lamb's neck, are best when braised low and slow. With a little love and coaxing, you can transform it into the most flavorful, buttery, and fork-tender piece of meat. Lamb neck, as an ingredient, is something of a Cinderella story - often overlooked for more popular or well-known cuts, when cooked correctly it is an incredible, richly flavoured meat that can bring wonderful texture and flavour to your dish. Think of lamb neck as a mini oxtail: Once braised, the meat just falls of the bone.

To begin with this recipe, we must prepare a few ingredients. You can have lamb neck & kidney pie using 11 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Lamb Neck & Kidney Pie:
  1. Prepare 350 g Ready Rolled Puff Pastry
  2. Get 150 g Lamb Neck
  3. Make ready 200 g Lamb Kidney
  4. Get 5 g Bouquet Garni (Parsley, Marjoram, Thyme, Rosemary, Bay Leaf)
  5. Prepare 1 medium Celery stick
  6. Take 1 medium carrot
  7. Get 3 garlic colves
  8. Make ready 1 lamb stock cube
  9. Prepare 4 tbsp Worcestershire Sauce
  10. Take 1 tsp wholemeal flour
  11. Take 1 egg

Lamb neck is a particular part of lamb, but the specific area varies based on the country of the butcher. Commonly the term is used in Britain to describe an area of the animal that is part of the back and behind what non-butchers would call the neck. Lamb neck is one cut that you can use to make flavorful stews and casseroles with the same methods as most other cuts of lamb. Well lamb neck (and any neck) is going to remind you of that except on steroids.

Steps to make Lamb Neck & Kidney Pie:
  1. Heat a wide based pan with a drizzle of vegetable oil over a high heat.
  2. Cut the kidney's and Lamb neck into chunks and season all the meat generously with salt and pepper.
  3. Once the pan is hot, add the kidney pieces to the pan to brown. Meanwhile, dice the celery and carrot and add them to a slowcooker. Crush the garlic with the skins on and add them to the slowcooker.
  4. Once the kidney piece's a browned, remove from the pan and set to one side. Return the pan to the heat and now brown the lamb neck pieces. Boil a kettle.
  5. Once all the meat is browned, add both the kidney pieces and the lamb neck meat to the slowcooker. Return the pan to a medium heat and add the flour to cook off for about 1min.
  6. Add 300ml of boiled water to the lamb stock cube and mix well, pour this into the pan gradually whilst you whisk the suace in the pan. Then add the worcestershire sauce and whisk well. Leave to reduce by about 1/3rd.
  7. Pour the gravy into the slowcooker, add the bouquet garni, place on the lid and cook on a low heat setting for about 8hours. (add more water if the mixture dries out too much)
  8. Pre heat and oven to 170°C fan. Once the pie filling is ready, add the mixture to a pie dish. Place the pastry over the top and trim. Pierce a whole to allow steam to escape during cooking.
  9. Beat the egg and then egg wash the pastry. Season with some pepper and place in the oven for 20-25mins.

Lamb neck is one cut that you can use to make flavorful stews and casseroles with the same methods as most other cuts of lamb. Well lamb neck (and any neck) is going to remind you of that except on steroids. Like oxtail, neck is basically designed by nature for slow cooking, think of it as a bunch of tender meat, surrounded and insulated by bone and all sorts of good stuff that keeps it moist while it cooks. Simple Braised Lamb or Goat Neck Preparation Place lamb in a heavy sealable plastic bag. Lamb Necks Lamb necks are usually braised and served with rice or made into excellent stew.

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