Recipe: Neck of Lamb

Rating: 4 stars based on 914 reviews


2 tbsp olive oil

1kg/2¼lb scrag end of neck of lamb, on the bone, or chops from the neck end, or both

The juice of 1½ lemons, plus a little thinly pared rind

6-8 sprigs of thyme

One wine glass of water, or lamb stock

Salt and fresh ground black pepper


1. Heat the oil in a heavy-based saucepan. Add the lamb and allow it to sizzle and spit, turning occasionally until lightly browned.

2. Add the lemon juice, thyme, water or stock, a little salt and plenty of pepper. Bring to the boil then turn down the heat to a gentle simmer and place a lid on the pan. Cook gently, turning the meat over occasionally, for about 50 minutes until the meat is tender.

3. Serve with plenty of good white bread and a perhaps a simple Greek style tomato and onion salad.


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