Lamb's-Neck Rillettes

5.0(6)

by Daniel Patterson

Project, Appetizer

Servings

(12–16)

Total time

7h 40m

Calories / serving

555 kcal

Ingredients (10)

serves

Instructions (3 steps)

01A day ahead of time, season the lamb's neck with salt. Cover and refrigerate. The next day, preheat the oven to 225 degrees. Put the lamb's neck and the vegetables, herbs and spices in a pot just deep enough to contain them, and cover it all with olive oil. Cover and cook in the oven until very tender, about 7 hours.
02Let the lamb cool in the pot until just warm, then pull the meat and fat from the bones and put it in a mixing bowl, discarding any gristly pieces. Shred the meat by hand and add 1/2 cup of the cooking oil. Finely chop half of the cooked vegetables and add to the bowl. Work the mixture until the fat is incorporated. (It should be very moist.) Add more oil as desired and season with salt and pepper. Line a terrine mold or bowl with plastic wrap, pack the lamb into it and cover. Refrigerate for at least one day, preferably three, to allow the flavors to develop.

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Rich recipe — supports nutrition-aware planning.