Quick Bites: Turtle Mist Neck Roast

So I do realize that something which takes 3 hours to slow cook isn't exactly quick, but if you consider that this takes 15 minutes of prep, at which point you can walk away for 3 hours, its pretty easy. I spent the morning at Turtle Mist yesterday, and Bob asked me for some advice on what to do with a neck roast. This is what I came up with; everything is local.

• 1 lb. lamb neck roast
• 1 tbsp. bacon grease
• 1 large long hot or mild pepper, chopped
• 1 medium purple carrot, sliced - do not peel!
• 1 medium tomato, diced
• 3-4 fresh sage leaves, julienned
• 1 cloved garlic, minced
• 4 cups of lamb stock (chicken or vegetable are OK too)

1. Cover all sides of the meat with salt and pepper. Heat up the bacon fat to medium in a medium-sized pot.

2. Brown the roast on all sides. During the last few minutes of browning, add the garlic, peppers, and carrots, and stir.

3. Add enough stock to cover the roast halfway. Stir in the tomato and sage.



4. Bring to a boil. Cover, reduce to low heat, and braise for 3 hours. Your meat will be falling-ff-the-bone tender.