One of the greatest flavors that I experienced at Meatopia was the chermoula yogurt sauce that Chef John Fink used on the lamb necks. Chermoula is from Morocco and is similar to a curry, but it is typically made with more spices; while curry has 8 – 12 spices, chermoula typically has 24 – 32. The lamb neck was marinated in the chermoula yogurt sauce, which helped to tenderize the meat. It was then smoked for over 12 hours using both pecan and oak wood.
Lamb’s neck is probably a cut of meat that you wouldn’t typically find, but Chef Fink specializes in using exotic cuts with his tail to snout restaurant called The Whole Beast. He said that he likes to shatter people’s preconceived notions that people have with whole animals, especially lamb. Chef Fink made a convert in me with this dish and wonderful spices.