How to cook Lamb Neck
Preheat the oven to 160°C/140°C fan/325°F/Gas Mark 3.
Melt the butter in a small saucepan over a medium-low heat, then remove from the heat and set aside..
Spread the flour out on a large plate. Heat the oil in a deep casserole dish over a medium-high heat. Toss the neck portions in the flour, shake off any excess and add to the pot. Cook for 2-3 minutes each side, until well-browned.
Reduce the heat and arrange alternating layers of onions, lamb and potatoes, seasoning frequently.
Pour in stock or water to come about four-fifths of the way up the pot, add Worcestershire Sauce to taste (if using), then finish with a layer of potatoes. Brush with the melted butter and cook in the oven for 2-2½ hours until the meat is tender. If the potatoes begin to brown too much, cover with a lid or aluminium foil. Serve with pickled red cabbage and Worcestershire Sauce or Yorkshire Relish.
A nice way to cook lamb neck
2 tablespoons of vegetable oil
2 tablespoons of butter
1.5 kg lamb neck cut into 4-5 cm pieces
4 celery stalks chopped into chunks
2 carrots chopped into chunks
1 chopped onion
2 garlic cloves
6 tablespoons tomato purée
1 litre chicken stock
750 mls red wine
Handful of thyme sprigs
1/2 tin tomatoes
Optional – handful cherry tomatoes
Optional – handful pitted kalamata olives
Salt and pepper