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Neck of Lamb Glazed

A lamb neck is trimmed, blanched, roasted with veal caul, and glazed with white onion sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Lamb and veal work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 568 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Neck of Lamb Glazed

Ingredients

Directions

Prepare

  1. Remove the scrag and chine bone from the neck of lamb.

  2. Take off the skin and trim some fat to lard the neck lengthwise.

  3. Blanch the neck of lamb.

Roast and serve

  1. Roast it gently with veal caul over it.

  2. Glaze the larding and pour white onion sauce around it before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lamb + vealtop 14% of all pairs
    Smell alikelow
    Cooked together568 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Lamb + oniontop 16% of all pairs
    Smell alikemoderate
    Cooked together2,407 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  3. Veal + oniontop 17% of all pairs
    Smell alikelow
    Cooked together6,841 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Onion + saucetop 19% of all pairs
    Smell alikelow
    Cooked together10,474 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Lamb + saucetop 21% of all pairs
    Smell alikelow
    Cooked together925 recipes

    Shared aroma: decanoic acid (soapy, waxy).

Onion and sauce barely smell alike, yet cooks put them together in 10,474 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Lamb neck
Forms the main body of the dish and carries the flavour and texture.
Veal caul
Wrapped over the lamb during roasting to baste it and keep it moist.
White onion sauce
Served around the lamb to add moisture and a mild, sweet onion flavour.

The step that matters

Roast it gently with veal caul over it. Gentle heat lets the connective tissue in the neck soften slowly without drying the meat. High heat would toughen the muscle fibres and dry the outside before the centre is tender.

Swap the onion

How well each one fits the dish's main ingredients (lamb, veal, sauce):

  1. Tomatofits better
  2. Asparagusfits better
  3. Shallotfits about as well
  4. Onionthe original

Fit is the average pairing score against lamb, veal, sauce. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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