Lamb neck has 40% more collagen than shoulder, which is why this stew turns silky after 3 hours of braising.
Lamb Neck Stew Bun
Sink your teeth into these mouthwatering buns packed with succulent lamb neck stew, simmered to perfection with aromatic herbs and spices. Topped with a burst of fresh veggies, each bite is a delightful explosion of flavor that will leave you craving more. Get ready to elevate your snack game with this irresistible treat!
Prep
15
min
Cook
720
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- carrot pepper
- cucumber
- garlic
- lime zest
- mint (15 ml)
- crispy potatoes (240 ml)
🥩Meat & Seafood(1)
- lamb neck (2.21 lbs)
🍯Sauces & Condiments(2)
- mayonnaise (30 ml)
- sambal (15 ml)
📦Other(3)
- buns
- lemongrass
- sesame seeds (15 ml)
👨🍳 Instructions
- 1
Brine the lamb neck overnight.
- 2
Slow cook the lamb neck at 80 degrees Celsius for 12 hours with garlic, lemongrass, and carrot pepper.
- 3
Shred the lamb neck into strands.
- 4
Prepare the buns by steaming them for about 4 minutes.
- 5
Assemble the bun with mayonnaise, sambal, cucumber, lime zest, and the lamb stew.
- 6
Top with crispy potatoes, mint, and toasted sesame seeds.
💡 Pro Tips
- ✓Brine your lamb neck at 3-5% salt concentration (30-50g salt per liter water) to break down tough connective tissues and increase moisture retention by 15-20% during the long cook.technique3-5% salt concentration
- ✓Maintain precise 80°C water bath temperature using sous vide or immersion circulator because lamb neck collagen converts to gelatin optimally at 78-82°C without protein coagulation.equipment78-82°C
- ✓Steam buns for exactly 4 minutes at 100°C because gluten proteins need this duration to set while starches gelatinize, creating the ideal chewy-soft texture contrast.timing4 minutes at 100°C
- ✓Double-fry your crispy potatoes at 325°F then 375°F to create maximum surface area through initial moisture removal, then Maillard browning for optimal crunch retention.technique325°F then 375°F
- ✓Add lime zest immediately before serving because limonene oils are volatile and lose 50% potency within 30 minutes of exposure to air and heat.timing50% potency loss in 30 minutes
Share this recipe
Prep
15
min
Cook
720
min
Serves
4
people
Level
intermediate
Share this recipe
Lamb neck has 40% more collagen than shoulder, which is why this stew turns silky after 3 hours of braising.
Lamb Neck Stew Bun
Sink your teeth into these mouthwatering buns packed with succulent lamb neck stew, simmered to perfection with aromatic herbs and spices. Topped with a burst of fresh veggies, each bite is a delightful explosion of flavor that will leave you craving more. Get ready to elevate your snack game with this irresistible treat!
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- carrot pepper
- cucumber
- garlic
- lime zest
- mint (15 ml)
- crispy potatoes (240 ml)
🥩Meat & Seafood(1)
- lamb neck (2.21 lbs)
🍯Sauces & Condiments(2)
- mayonnaise (30 ml)
- sambal (15 ml)
📦Other(3)
- buns
- lemongrass
- sesame seeds (15 ml)
👨🍳 Instructions
- 1
Brine the lamb neck overnight.
- 2
Slow cook the lamb neck at 80 degrees Celsius for 12 hours with garlic, lemongrass, and carrot pepper.
- 3
Shred the lamb neck into strands.
- 4
Prepare the buns by steaming them for about 4 minutes.
- 5
Assemble the bun with mayonnaise, sambal, cucumber, lime zest, and the lamb stew.
- 6
Top with crispy potatoes, mint, and toasted sesame seeds.
💡 Pro Tips
- ✓Brine your lamb neck at 3-5% salt concentration (30-50g salt per liter water) to break down tough connective tissues and increase moisture retention by 15-20% during the long cook.technique3-5% salt concentration
- ✓Maintain precise 80°C water bath temperature using sous vide or immersion circulator because lamb neck collagen converts to gelatin optimally at 78-82°C without protein coagulation.equipment78-82°C
- ✓Steam buns for exactly 4 minutes at 100°C because gluten proteins need this duration to set while starches gelatinize, creating the ideal chewy-soft texture contrast.timing4 minutes at 100°C
- ✓Double-fry your crispy potatoes at 325°F then 375°F to create maximum surface area through initial moisture removal, then Maillard browning for optimal crunch retention.technique325°F then 375°F
- ✓Add lime zest immediately before serving because limonene oils are volatile and lose 50% potency within 30 minutes of exposure to air and heat.timing50% potency loss in 30 minutes