Written by Cindy Moffatt

How to Cook Lambs Neck

Cooking Time 3-4hrs – Serves 4

Ingredients for the Lambs Neck Roast

Lambs Neck
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
750ml stock
Olive oil

Ingredients for the sides

Baby marrow
Mashed potatoes

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.

The Sides

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.

Bon Appetit!


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