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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
6 shallots
Optional – handful cherry tomatoes
Optional – handful pitted kalamata olives
Salt and pepper

Preheat oven to 180 c. Season the lamb neck with salt and pepper, then heat the oil and butter in a large oven proof dish. Sear the lamb for 8-10 mins, turning as needed then transfer to a plate.
Add the celery, carrot and onion to the pot and cook for 10 minutes until golden. Reduce the heat then add the garlic and tomato paste and caramelise.
Add the wine and stock, bring to a simmer and add the lamb, tinned tomatoes and thyme. Bring to a simmer then cover and cook in oven for 2 1/2 hrs.
Remove lid and stir in shallots, then continue cooking for 1/2 hr.
Optional – remove from oven and add cherry tomatoes and olives. Replace lid and leave to stand for 5 minutes.

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