Gently braised
lamb neck

Gently braised
lamb neck with tomato-tarragon sauce

Debic Culinaire Original !D Magazine


For 10 servings

Lamb neck

3 lamb necks

1 l water

80 g curing salt

Tomato-tarragon sauce

500 ml Debic Culinaire Original

50 g tomato concentrate

1 g trassi

1 lemon

30 g tarragon leaves


40 green asparagus stalks

10 shallots

200 ml dashi

50 ml Debic Roast & Fry

5 g tarragon leaves

10 dried tomatoes


Gently braised
lamb neck

Cure the lamb necks for 12 hours in a brine bath of water and curing salt, then rinse the necks thoroughly under cold water. Vacuum-pack the necks and cook them at 58°C for 36 hours.

Follow the method shown above for making the tomato-tarragon sauce.

Blanch the green asparagus and shallots in the dashi, then leave to cool until needed. For the sauce, heat the cream and add the umami. Reduce to sauce thickness and season with flavourings.


Dip the asparagus and shallots in Debic Roast & Fry and fry them in a hot pan until they caramelise.

Cut the lamb necks into slices and fry them briefly in the pan.

Arrange the sauce in the middle of the plates. Garnish with the asparagus, lamb neck, tarragon leaves and dried tomato.