A Neck Of Lamb Stew. TheScottReaProject

[@jodonbaker43]

Scot I am a chef and you do me proud. Home cooking you cannot beat and for once a guy that knows what he is talking about.Hats off to you my friend.

[@woodsplitter3274]

Of all the cooking ahows, I have never heard anyone aay they shared the cut of meat with their mom. That makes this dish even better.

[@timfaville2233]

My dad has been making this all my life, and now I make it too. Lambneck is the king of all meats!

[@robertind3374]

Hi Scott, I grew up on "Scrag Stew " here in Australia, and it is still my winter favourite. Unfortunately here our lamb is a lot fattier so the procedure is a bit different, also I have only ever cooked it with Onion and Carrot. After seperating the meat from the Liquid and chilling the Liquid overnight, Take off the excess fat, just add some Spud pieces and finish the process. Next time I make it I will try the Swede. As always this is the food you present that made the Empire. Indi

[@stevenholt5692]

I made lamb stew the other week.m the lamb was so soft & tender it melted in my mouth.n that was the first time I've tried lamb. I'll be having it again. It doesn't cost a fortune to live a cheap & healthy diet. I've went back to cooking my own meal recently, I can do 6 meals from scratch now. I've got a kitchenaid mixer on the way. I've not had a ready meal in weeks now since learning how to cook. You feel fuller as well making your own meals. See if you're on a budget & know how to cook, you can eat well.

[@Lifeonmarslooksrad]

“Get it down yer neck!” I will be tonight, thank you from Australia 😍

[@joesinister2199]

Pacific islanders have this as well as a top 10 dish.👍🏽👊🏽

[@beaverrick9789]

Excellent dish scott, and you are right. My mother cooked it all day then set outside to cool all night and brought in the next day and cooked again. Best winter meal I ever had. Cheers!!

[@beentheredoneization]

This makess my mouth water like crazy! Great winter meal! As a kid growing up I had very close to the same thing with cheaper cuts of lamb/mutton and sometimes with ox tails. My mother was from southern Ireland and my father was from Bavaria. Our family meals were an interesting mix sometimes LOL.

[@juliarman]

I just made it exactly as you instructed. It was perfect! Thank you from Germany. You have a new subscriber now.

[@andrewgardner8330]

My mother used to cook neck of lamb stew .. absolutely fantastic.. mum RIP ✝️

[@veronicam2443]

This looks absolutely scrumptious! I've never had Lamb Necks before but my mouth was watering while watching the video 🤤 I'm really looking forward to making this stew this winter 😊

[@Ray-ku1sj]

Scott, you did a good job on this video. Easy to follow instructions. I do a beef stew stew similar to this, and just like yours, it comes out perfectly. Keep up the good work, Ray.

[@capdriving]

great dish . ny dad is a peasant and he used to go the garbage bins and to collect veggies. I will trust you and use this wonderful recipe

[@applejack120]

Loved a bowl of scrag ene stew, Gran and Mum used to stick in an OXO for the gravy, and sometime a few dumplings to go with it. This works great with neck of venison, cooked on the wood stove, leave it on most of the day cooking slowly, mouth watering. Great stuff Scott keep it coming.

[@SCP01986]

My mother does the same but she also adds a tin of vegetable soup, works a dream!

[@taliyatofilau6029]

That's a natural favorite we have a way very very similar to yours I'm gonna try this tomorrow we love this dish I'm sure my family will love this with bread to thank you

[@oldonetwoable]

My favourite as a child and as an adult, great home cooking

[@virginiang6388]

Just tried this recipe and it was so amazing! I topped the dish with coriander and was divine as well! Thank you so much!

[@HelloHello-t1t]

I’m eating this now it’s like the second best soup meal i ever had

[@vanessamckenzie7841]

I bought a cast iron casserole dish just to make this.tomorrows dinner is sorted.we didn't have much money when I was wee so my mum made this type of stew 2_3 x a week. Thanks for sharing this delicious looking recipe, I just know it will taste as lovely as it looks.

[@han_463]

Scott, you should publish a book. It'd be fantastic to have a reference as in depth as your channel I can flip through. Maybe a separate section for butchery expertise and tips, and have the second half being recipes. Thanks for all you do!

[@richardhukins1703]

Scott is my hero.

[@NewAmericanWoodsman]

Whoever gave this thumbs down should get kicked in the head. What a fantastic dish. Well done!

[@paxtonpinto3545]

New American Woodsman the thumbs down is prolly given cos he talks too much.. beating around the bush.. get straight to the point n cook n get done already !!

[@eileendewell9416]

we used to have this dish when we were kids an Irish family of twelve kids loved it ! but alas neck of lamb not cheap anymore

[@jackgriffith9229]

Delicious!!

[@tauleeteafualo3128]

Thanks man I was try your recipe and soo oo delicious thank you for sharing ❤

[@saynomore3022]

Goes nice with white rice beautiful recipe man💯💪👍

[@nathanleach2973]

Sound Scott one of my favourite dishes this time of year we do our own lambs and that's the first stew on a Saturday tea time! tasty!

[@sotxbob]

It looks scrumptious ! How I miss the country life. You cant find necks or cuts of meat like that in the burbs. Closest thing is a goat from a mexican meat shop. Like you said in another vid, I can remember when there were 25 butchers in the area. Now there are none. Continued success Scott.

[@patrickpurcell13]

Right first of excuse my French this dish is fuking fantastic not only is it helping me on my come down from partying it's exactly what I needed in my life a lovely dish cheap and easy with fantastic taste an so helpful for guys like me who are young an live on there own Neva had mum or dad to show me how to cook u fuking life saver and I mean that literally basic oldschool teaching me how to cook an I'm so so grateful love you brother these easy dishes are the one spreading the word Scott rea

[@itzayekay]

Shut up boy

[@popzleauanae8069]

Old school is the best!

[@katewarren9316]

Hi Scott, just checked out the video as I was thinking of pressure cooking it ! I’m in my early 60's and have been cooking this recipe for years. Mum's recipe doesn’t include swede, But……..Pearl barley. Pearl barley in this stew is delicious and makes it a bit more filling. Her recipe cooked it for 2 hours. I am about to try it at 3. Thank you. Great to know very old traditional recipes are being passed on by younger chefs or foodies. I was brought up to think this version was from Lancashire, like me !

[@ronniegalloway7709]

I can not wait 'til Winter, I am making some tomorrow. No later than Friday anyway! Thanks for the sharing!

[@piotrmotyka1004]

l wish you had more new videos Scott as l absolutely enjoy your work.

[@BELCAN57]

My boys love Lamb, "She (who must be obeyed)" not so much. I'm feeling a pot of Lamb stew AND a pot of beef coming on some Sunday afternoon this November. Keep these creative videos coming!

[@gavincardy8458]

sainsbury used to sell neck, really is the best I also grew up with it Lancashire lad. Not had it for a good while now always looking for it

[@williammorales3871]

That leg of lamb looks deliciously. I’ve learned so much from you. You’re the MAN. 🙏👍🙏✌️

[@angeloscalzo8944]

neck

[@tonkadriver1752]

I love this type of food in the winter. does that cable tie on the spoon add to the flavour,,,,

[@creyuss1983]

That was awesome.

[@andromedax98]

I'm cooking it now to your recipe, I butchered half a lamb, cheaper to buy than individual cuts, and ended up with the roasts I wanted, cooking the neck chops now, and the aroma is fantastic, looking forward to eating it for dinner tonight. Thanks for your Videos, very well done. Bob

[@lisaeveleigh1334]

Thanks so much I’ve been looking everywhere for a yummy recipe for lamb necks that I have, I will most certainly be giving this recipe a try,I’m going to put these in my slow cooker, so hopefully they are as tasty as yours

[@Hutchr100]

I used this recipe today. Have difficulty in getting swedes in New Zealand so I used kumura (sweet potato). Trying to keep the recipe in true rustic country form I also added a few roughly chopped sticks of celery. Did it work? Just like Scott the temptation to rest was far greater that the urge to do the washing up. Marvelous dish, highly recommended.

[@jossfitzsimons]

In Irish stew we do not add swede and parsnip is often used instead of carrot.

[@gee3883]

Hi Scot just wanted to say fantastic videos Mr.

[@MrBillytwice]

Hmmm, just like my mother used to make...she used an Oxo cube instead of your gravy granules and an extra tin of corned beef for even more flavour and to make it go further. It was absolutely delicious the next day like you said.

[@vgtoasty]

made this. very good.

[@victorpanduro425]

Amazing recipe , I saw this video un México.

[@shushruthsudhirurwa9161]

Keep up the good work. The hygiene and quality that you maintain are extremely good

[@terryshields948]

shushruth sudhir _ R

[@melarvie]

Will try this with one of the lambs I butchered on my farm. Thanks!

[@tonynapoli5549]

Well what can I say Ace cooking I’m very much familiar with this dish Scott grandma and mother made it the same way, delicious and easy to make, thanks for sharing 👌👍 try it folks finger licking good 😊

[@citizent6999]

good stuff. Love the hacksaw idea. I will try that now.

[@happytee40]

Hi Scott, After watching this video I wanted to try lamb neck. . I have never see this in any of the stores in the city I live in Asheboro NC. So I emailed a local sheep farm in the area because I have visited and brought meat from them several times and they did not list the neck as an in stock item. So I emailed them to ask about the neck. I was told it is a special cut and I might be able to get one next month for $9.00 something per pound and I have to wait until November to get it. I am not sure why they don't keep the necks when they take the lambs to be processed. I plan to use your recipe when I get my neck next month. Thank you for teaching me something new.

[@fritzjr112]

excellent Scott keep up the good work I really appreciate your time you take for your videos and really explain the real way of doing what sherrie and cooking for your family's appreciate it looks good I really want to really want to try this line next to Laminex - excuse my texting

[@doyle201206]

How does the zip tie fix a spoon? Going to do this in the slow cooker over a good few hours, looking forward to it.

[@BobZambarano]

So good. For some US and Canada folks, the yellow root vegetable Scott calls "swede" is also called rutabaga. A rose by any other name...

[@MatthewHoag77]

+Bob Zambarano Thank you, I was wondering about that.

[@Josef_R]

+Bob Zambarano me too, thanks!

[@Rebekahdavignon]

+Bob Zambarano - Never had one....might try a turnip, though.

[@BobZambarano]

+Rebekah Davignon The swede/rutabaga is a turnip hybrid -- (with cabbage maybe?). It has a more robust flavor and texture that stands up to stewing and roasting much better than your typical white turnip. It's perhaps an acquired taste, but if you can find a rutabaga, you should give it a try.

[@Rebekahdavignon]

I've just had no experience with them. Tried turnips a few years back. Tasty...even raw (sliced). The best turnips are home grown because you can leave them in the ground longer and they get sweeter. Store-bought foods are too drab.

[@fairlightday1985]

I absolutely love your channel. Can't wait to see what you do next

[@hiriniropitini4813]

Me mum used to make this all the time, I've not had this in over 15 years, never known how to make it properly until now, #LowAndSlow thanks a lot my guy, you're a winner P.s just got done making it, and bro it was a huge hit with the family, after about 3 hours in the oven, I pulled it out, as I grabbed the first chop all the meat fell off, honestly thanks a lot my guy, I'll never forget now

[@AimyiiMarie81]

Looks good. My local market is selling lamb neckbones.I will Try this

[@Omnis2]

STUNNIN

[@tilerman]

I think cheap cuts of meat,cooked slowly for long periods are way better than premium cuts. My dear mum was an expert with cheap cuts, trotters, heads, tails, toungue, you name it. She also cooked piles of bones and we used to suck the marrow out with straws! When we were kids we ate like kings, on very little money.

[@GameplayAlchemist]

Cheers man, this was helpful ❤

[@Billy2011C]

Looks delicious, on my way down the butchers now. Mmm.

[@YvonneBowe]

This is what Mam called white or Irish stew. It's as good as the man says. I love making this. Have it with records or kerr pinks.

[@astanfartin1647]

RESPECT BROTHER

[@Stephen-cd1id]

Hi Scott i think your fab lol I live in NZ, neck of lamb now is equivalent to 4 pound a pound :((( I tried your pigs cheek recipe and had a nightmare getting pig cheeks they use them for sausages and of course cost a pretty penny :(( and cut them in half but it was very nice keep up the posts we love them thank you

[@candacelaska5151]

Got my pot in the oven but I certainly have some questions, probably because I'm in America so : What's " sweating " the veggies! What stovetop settings to use for browning and sweating! What " low and slow " oven temp to use for three hours,? I'm winging it on all these points but would love to hear confirmation!!

[@DabneyFountain]

Gorgeous piece of lamb. A big Sicilian dish, we add bay leaves, oregano, potato, and at the last, peas. Ummm!

[@AB_Tool]

love your videos I've watched all of them

[@azaramoon4027]

What about diced potatoes in there ?

[@williamwaterman666]

absolutely great !!yummy, even better if some Barley was added and some some new small boiled spuds

[@davidclements5241]

Evening Scott, Again another wonderful dish, the simple meals are the best. This was always a regular meal for us when I was a young lad, many years ago. When I cook this I add Pearl Barley. Speaking of Comfort Food, how about the ULTIMATE comfort dish, S & K Pudding. Best Wishes David

[@robertind3374]

I will go along with that.

[@rebeccarobinson8560]

Man that looks so good.

[@jossfitzsimons]

Can I add a tip from my mothers Irish stew...before you leave the pot to meld overnight carefully add a layer of peeled full potatoes so that they jut sink a little into the liquid and bring back to a short simmer. Next day reheat until potatoes are soft enough and then serve. The lamb flavoured potatoes are great.

[@coryknight5330]

Great, Great video Scott! Cheers man

[@erikamyburgh3923]

Watching before making lamb stew today. ☺

[@howardjohnson2138]

I don't recall you using cast iron pans. Any thoughts on them?Thanks

[@edzmuda6870]

You sold me on this! I'm making it!

[@coryknight7255]

Rock on brother... Cheers Scott

[@HylomantisLemur]

looks good.

[@reihanafraser7007]

My mum, use to make this also. Can never beat cheap cut food. It is a shame that our shops here in NZ have put the prices of cheap cuts up. Very expensive now

[@nyingpoplaymaker9903]

Gravy granules is basically flour and beef stock cubes? Delicioso stew.

[@eddiegibbons6428]

Awesome Scott 👍👍👍

[@BriggsStratton11]

What brand of gravy granules do you use? I've never heard of them but I'd like to order some. Thanks!

[@chrishewitt4220]

Bisto

[@bernadettefarrell8161]

Lamb neck is amazing, I make this stew but I use a lamb stock cube instead of gravy granules and use a few tablespoons of pearl barley, that thickens it. That’s the way my Irish grandmother made it so it’s probably an Irish stew. If you can go the extra mile an put some dumplings in 20 mins before the end with the lid on you will be in stew heaven. Makes you want the winter to come early. Watch out for lamb bones as Scott said, plus there are some tiny ones in there. If I make it for myself I’m just careful and leave them in,but if I make it for family I take ages taking the meat off the bone and scoping out all bones. You can also cut the veg finer and add more water and the barley and you have a lamb and barley broth. Scott you are so lucky buying the whole neck. I buy the round neck and fillet and mix it because I can’t get the whole neck from my butcher, plus I’d probably saw my hand off 😁😁🙀

[@MOOSEDOWNUNDER]

I could just imagine mopping that up the follow day, just the gravy and juices would be left and two or three fresh dumplings. Smash that out before a night on the town, giddy up. Cheers Moose from Oz.

[@denizkoyun]

Nice food👍🏽

[@nurbekbayandin4165]

Thank you !

[@jamesmcmillen4828]

Can't find lamb here in Mississippi...but we do have whitetail deer! Thinking about raising sheep and goats again though.

[@sonet66]

Epic and thanks

[@Sultan_salt]

love it

[@sirfishslayer5100]

Scott, can you do one on deer neck? Will there be an issue with the huge spinal cord in there? Thanks for another superb vid my friend!

[@1975Jdonov]

Hey Scott, I was wondering how you go about cleaning your saw blade and how often you have to change your blades? Also are there special blades you purchase or do you use normal pin end blades from the hardware store?

[@stevetipps5876]

another great video

[@the11kaj]

It is hunting season here in Canada. How do you suppose this would be if I used the neck of a white-tailed deer?

[@davebarrowcliffe1289]

I'm betting it would work just fine... 😉

[@Sleekbasket80]

Nice😁

[@divyeshlal1360]

Yummmm

[@tome4458]

that looks so good. any idea what to do with bear?

[@tymesho]

couldn't be simpler? the only thing I would do is to make sure the potatoes/rutabaga had a cooked "skin" on them. question, do you use A-1 sauce there? (American condiment) thank you Scott.

[@renita1231]

That looked awesome. oh I could smell it allright. I have a full sheep coming to me in a few weeks any suggestions?? thanks

[@familyphotoshoot2413]

Did you remove that big tendon that holds the lamb's head up? I've done a similar recipe with venison neck and if you don't remove it, you end up with really big chunks of inedible gristle in the final product. Never done it with lamb, so I don't know how tough that tendon is in comparison.

[@sergiyradonezhsky634]

definitely trying that out this winter man :D

[@purplereign5889]

I'm a newer subbie and I currently live in Florida. I'm originally from Barbados and lamb necks are my favourite! I prefer them to oxtail and now I have my husband hooked on them both. Too bad the supermarkets in my area don't carry lamb necks 😢😢