Roast Lambs Neck

    Roast Lambs Neck

    2saves
    9hours45min


    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.

    New South Wales, Australia

    Ingredients
    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

    Directions
    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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