Slow-cooked lamb necks with fixings on roti paratha from Turkey and the Wolf: Flavor Trippin' in New Orleans (page 145) by Mason Hereford and J. J. Goode

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute lamb shanks for lamb neck, and this book's "Spiced chile paste" for harissa.

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