Miso-Marinated Lamb Neck Roulade With Soy-Glazed Potatoes & Slow-Roasted Cabbage

Ryan AndersonAll Recipes, General, Lamb Recipes

Miso-Marinated Lamb Neck Roulade with Soy-Glazed Potatoes & Slow-Roasted Cabbage


Montepulciano d’Abruzzo

Lamb neck is all marbled meat with no sinew or cartilage. Part of the same muscle that runs along the spine and yields the loin and rib eye at the other end, lamb necks are meatier than oxtail and tastier than shanks. To make a roulade, you must remove the bone, which takes a little time, but it isn’t hard, as you’ll see in this video. Paired with soy and honey-glazed potatoes and caramelized cabbage finished with pickled mustard seeds, lamb necks become a hearty, flavor-packed main dish, perfect for fall or winter.

Miso-Marinated Lamb Neck with Soy-Glazed Potatoes on a brown square plate with a blue center
  • For the marinade:
  • 1 cup white miso paste
  • 1 tbsp olive oil
  • 1 tbsp minced fresh herbs (such as rosemary, thyme, marjoram)
  • 3 cloves garlic, thinly sliced
  • 1/2 tsp coarse ground black pepper
  • 1-2 tbsp white wine or mirin
  • For the potatoes:
  • 1lb small new potatoes, halved
  • 1 cup rice vinegar
  • 1/2 cup honey
  • 1/2 cup soy sauce or tamari
  • 1/2 tsp toasted sesame oil
  • 1 tsp olive oil
  • Salt (very light because of soy sauce) and pepper to taste
  • For the cabbage:
  • 1 head cabbage, split into quarters, with core still attached
  • 1 tbsp fish sauce
  • 1 tbsp olive oil
  • 1 tsp sesame oil
  • Kosher salt & freshly ground black pepper
  • Pickled mustard seed


  • Marinate the roulade:


Mix all the marinade ingredients together into smooth paste. Spread out the deboned lamb neck to expose as much inside surface area as possible. Rub the miso paste on the inside, being careful to distribute the mixture evenly. Starting at the short side, roll and tie it at intervals with butcher’s twine. Allow to marinate in the refrigerator for at least 6 hours but not more than 12 hours.

  • Prepare the potatoes:


Preheat oven to 400°F. In a bowl, gently toss the potatoes with olive oil, salt, and pepper. Transfer to a sheet pan and roast in the oven until tender, about 30-40 minutes.


Allow potatoes to cool while you prepare the marinade. In a small pot, combine the vinegar, honey, soy sauce, and oils with a pinch of salt and bring to a simmer. Pour marinade over potatoes and chill until ready to serve. (Potatoes can be made up to 24 hours ahead.)

  • When ready to cook:


Pull the potatoes from the fridge and allow them to come to room temperature.


Preheat the oven to 275°F. Roast the roulade until tender and you can pierce it with a fork without resistance, about 2.5 hours. The internal temperature should reach 155-160°F. Cover and keep warm until ready to serve.


Lay cabbage quarters cut side down in an oiled sheet pan. In a small bowl, combine the fish sauce, olive oil and sesame oil, and brush about a quarter of the mixture over the cabbage. Sprinkle with salt and pepper. Roast cabbage in the oven at 275°F for 2-2 ½ hours, basting about every half hour with more of the oil and fish sauce mixture. Roast cabbage until very tender and heavily caramelized, but not burnt. Season once more with salt and pepper. Cover and keep warm until ready to serve.


While the meat and cabbage are resting, turn up the oven to 350°F and reheat the potatoes.


To serve, cut each roulade into slices about ¾ of an inch thick and arrange them on a plate with the cabbage and potatoes. Spoon pickled mustard seeds over the cabbage.