(Incanto, SF) Roasted lamb neck with spring veggies and horseradish aioli.
What a fun dish to eat…the waiter came over and instructed the fork flaying technique that pulls the soft meat apart from the bone. It’s a very tasty treat, among the unusual suspects that Chef Chris Cosentino will dole out when the mood and the seasonal availability strikes him. One of the great things about Incanto in SF is that you’ll get great Italian classics and, if you’re feeling adventurous, will always have an odd option on the menu to challenge you as well.
Step 1: Admire this unusual dish from Incanto. Savor the aroma. Be the hunter. Ready the fork.
Roasted Lamb Neck, Incanto restaurant, SF CA
Step 2: Flay the fork points and dig into the meat. Mix with spring veggies for perfect bites.
Roasted Lamb Neck, step 2: Flay open with fork spears
Step 3: Continue De-Forkation
Roasted Lamb Neck: deforkation of the meat
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I would love to have this recipe. I had it recently at Volterra in Seattle. I must find this recipe because it was so delicious!!
Thanks