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Lamb Neck Ragout with Pappardelle Pasta

Lamb Neck Ragout with Pappardelle Pasta
Serves 5 to 6. 
Takes approximately 5 to 6 hours. 
Difficulty: easy.

Made with our Lakey Farm Ryeland lamb and just a few other ingredients, the simplicity of this dish allows the rich flavour and tender texture of the meat to shine through. Silky, flat ribbons of pappardelle pasta act as an ideal base, while shavings of parmesan and fresh parsley lift and complete the dish. 

You will need:

  • 2 Lakey Farm Ryeland Lamb necks
  • 500 ml of lamb stock
  • 500g pappardelle pasta
  • 1 cup of white wine
  • 1 clove of garlic, crushed
  • 2 rosemary sprigs, chopped
  • 2 tbsp of capers
  • Parmesan shavings and parsley to serve
  • Zest of half a lemon

 

Method:

  1. Place the lamb necks into a Dutch oven or pot, along with the rosemary, capers, garlic, lemon zest, lamb stock, and wine. Cook the ingredients on the stovetop, over medium heat, for approximately 4 to 5 hours or until the meat falls off the bone. 
  1. Once the bone can be removed, transfer the lamb ragout to a large frying pan and reduce the liquid until the meat is just poking above the sauce.
  1. Meanwhile, cook the pasta until it is al dente. A good trick is to boil it for one minute less than the recommended time on the package.
  1. Add the freshly cooked pasta into the reduced slow cooked ragout pot, stirring, until the pasta and sauce are combined, for about 1 minute.
  1. Serve with parmesan shavings, fresh parsley and a bottle of your favourite wine. We recommend Lakey Farm's Carmenere!

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