Cooking Time 3-4hrs – Serves 4
Ingredients for the Lambs Neck Roast
6-7 garlic cloves
Shallots cut in chunks
4 chopped carrots
Generous amount of rosemary & mint
Salt & pepper
A cup of red wine for the roast + 1 cup of red wine for the sauce
Ingredients for the sides
Preheat your oven
Preheat your oven to 180 degrees.
Seasoning the lambs neck
To start, season your lambs neck with a generous amount of salt & pepper on both sides. The secret to have a delicious flavour is to first seal in the flavour of the lamb on a frying pan.
Prepping the Roasting Dish
After sealing in the flavours, add the lambs neck pieces into a roasting dish. Add the garlic cloves, shallots, carrots, rosemary, mint leaves, wine and stock to the dish.
Place roasting dish the oven for 3-4hrs at 180 degrees celsius.
Sauté the carrots and baby marrow in hot oil on a frying pan. Cut your beetroot diagonally into little circles and roast at 180 degrees celsius for 10-15min.