Roast Lambs Neck

Roast Lambs Neck


1 person made this

This a real fingers and all food and at under $3 it's as cheap as lamb gets. Good with a sweet style couscous, minted yoghurt and a plate of flat bread.

homedad1 New South Wales, Australia

Serves: 4 

  • 4 lamb neck halves (trimmed of excess fat)
  • Simmering Ingredients
  • 1 bay leaf
  • 2 cloves
  • 1 carrot, coarsely diced
  • 1 onion, coarsely diced
  • 2 celery sticks, coarsely diced
  • Rub
  • 2 tablespoon of dried rosemary
  • 1 teaspoon powdered onion
  • 1 teaspoon powdered garlic
  • 1/4 cup extra virgin olive oil

Preparation:15min  ›  Cook:1hour30min  ›  Extra time:8hours marinating  ›  Ready in:9hours45min 

  1. Place the necks into a large saucepan and cover with water, add the simmering ingredients then simmer for 1 hour to tenderise and remove excess fat. Remove necks and allow to cool and drain until they can be handled.
  2. Apply the rub by hand and refrigerate in a sealed container overnight.
  3. Wrap the individual pieces in foil and cook as follows:

    Oven:170 degrees C for 30 minutes.

    BBQ (with hood, indirect heat): 150 degrees C for 2 hours, turn 1/2 time.

    BBQ (plate/grill): lowest heat for 40 minutes, turn 1/2 way.

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