Equipment
Ingredients
Curing
- 2270 g lamb neck, bone-in
- salt, to taste
Braising
- 100 g onion, sliced
- 75 g carrot, peeled and sliced
- 15 g thyme, fresh sprigs
- 6 g fennel seeds
- 6 g coriander seeds
- 6 g black peppercorns
- 3 g red pepper flakes
- 960 ml olive oil
Finishing
- black pepper, freshly ground, to taste
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 862 kcal
- Protein
- 33 g
- Carbohydrates
- 2 g
- Fat
- 82 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 692 mg
- Saturated Fat
- 15 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 54 g
- Polyunsaturated Fat
- 8 g
- Cholesterol
- 115 mg
- Potassium
- 579 mg
- Calcium
- 58 mg
- Iron
- 3.0 mg
- Magnesium
- 40 mg
- Phosphorus
- 294 mg
- Zinc
- 5.7 mg
- Vitamin A
- 56 mcg
- Vitamin C
- 3 mg
- Vitamin E
- 10.3 mg
- Vitamin K
- 43 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 4.7 mcg
- Thiamin
- 0.14 mg
- Riboflavin
- 0.24 mg
- Niacin
- 7.1 mg
- Folate
- 3 mcg
- Water
- 129 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Season the lamb neck generously with salt on all sides.
Cover the lamb and refrigerate for 24 hours.
Preheat the oven to 107°C (225°F).
Combine the cured lamb, onion, carrot, thyme, fennel seeds, coriander seeds, peppercorns, and red pepper flakes in a heavy pot.
Pour the olive oil over the ingredients until everything is completely submerged.
Cover the pot and bake for 7 hours until the meat is very tender and pulls away from the bone easily.
Remove the pot from the oven and allow it to cool until the lamb is warm enough to handle.
Pick the lamb meat and fat off the bones, discarding the bones and any tough gristle.
Shred the lamb meat by hand in a mixing bowl.
Finely chop half of the cooked vegetables from the pot and add them to the shredded meat.
Incorporate 120 ml (1/2 cup) of the warm cooking oil into the mixture, stirring until the fat is well distributed.
Adjust the seasoning with additional salt and freshly ground black pepper as needed.
Line a terrine mold with plastic wrap and pack the lamb mixture firmly into the mold.
Cover and refrigerate for 1 to 3 days to allow the flavors to mature.
Remove the rillettes from the refrigerator 60 minutes before serving to reach room temperature.
Chef's Notes
- Using bone-in lamb neck is essential for the gelatin content, which helps the rillettes set.
- Do not discard the remaining cooking oil; it is highly flavored and can be used for roasting potatoes or sautéing vegetables.
Storage
Refrigerator: 1 week — Keep covered in the mold or an airtight container.
Freezer: 3 months — Thaw in the refrigerator for 24 hours before serving.
Reheating: Serve at room temperature; do not reheat as the preserving fat will melt.
Troubleshooting
Meat is difficult to shred
Cause: The lamb has not cooked long enough to break down connective tissue.
Fix: Return the covered pot to the oven and continue cooking until the meat pulls apart with no resistance.
Prevention: Ensure the oven maintains 107°C (225°F) and do not shorten the 7-hour cook time.
Rillettes are dry or crumbly
Cause: Insufficient fat or cooking oil was added during the mixing phase.
Fix: If discovered before chilling, mix in more warm cooking oil.
Prevention: Ensure the mixture looks very moist and shiny before packing into the mold.
Cultural Context
Rillettes is a preservation method dating back to 15th-century France, traditionally used to store meat for several months by sealing it under a layer of fat.
