at Llama Inn
"Lamb neck is a cut that requires a low-and-slow approach. The meat is braised until the collagen becomes gelatin, the grain separates under a fork. The Andean grains add textural complexity. This is Peruvian fine dining — the kind of thing that justifies the reservation."
— Expert, 94/100 credibilityExpert Reviews
"Lamb neck is a cut that requires a low-and-slow approach. The meat is braised until the collagen becomes gelatin, the grain separates under a fork. The Andean grains add textural complexity. This is Peruvian fine dining — the kind of thing that justifies the reservation."
"The lamb neck is a piece of protein that most kitchens don't know what to do with, which means the kitchens that do know what to do with it have a competitive advantage. Llama Inn has the advantage. The meat falls from the bone with no resistance and all the flavor."