Slow Cooked Lamb Neck

The Vinatics task for the month was to pair the Roodeberg with a selection of recipes, and even though I cannot state that the wine does go with this Slow Cooked Lamb Neck, I can tell you for sure that red wine is a perfect accompaniment to this really hearty dish.

Take a look at this inspiring recipe for ♥ Slow Cooked Lamb Neck ♥ from Lavender and Lime #LavenderAndLime Share on X

Our friend Nico is a red wine drinker, and as we are cut from the same cloth Sunday afternoons are set aside for wine tasting. We will compare varietals and vineyards and we swallow – no spitting is allowed. A few years ago he was given a selection from a friend’s cellar. The friend had passed away and his wife decided to give Nico a gift of Roodeberg. Of all the red wines in the cellar, he was given his least favourite, and each time he shares a bottle with us he tells us the story and we all end up enjoying the wine.  So, when I saw this month’s challenge I knew it would not be a problem to find a bottle of the wine, and I knew it would go perfectly with the lamb. We went to Nico and I asked him if I could please have a bottle of Roodeberg. He told me that he had given away the last 6 bottles as a thank you gift to someone. That lucky person has a wine that I could not find in any of my local wine shops, grocery stores or bottle stores. This however did not deter me from making the dish, which is perfect for a cold winter’s night.

Slow Cooked Lamb Neck
Slow Cooked Lamb Neck
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Slow Cooked Lamb Neck

Recipe Category: Lamb
Makes enough for: 4 people
All Rights Reserved: An original recipe from Lavender and Lime


  • 500 g lamb neck
  • Salt and freshly ground black pepper to season
  • 15 mls canola oil
  • 4 cloves garlic, peeled and halved
  • 1 medium carrot, diced
  • 1 small shallot, peeled and diced
  • 300 g tinned whole peeled tomatoes
  • 125 mls red wine
  • 75 mls lamb stock
  • 1.25 mls fructose
  • 1 stalk rosemary


  • preheat the oven to 150° Celsius
  • season the lamb
  • heat the oil in a thick bottomed casserole dish
  • brown the lamb, making sure the fat is nicely rendered down
  • cover with the garlic, carrot, shallot, tomatoes, wine, stock and sugar
  • place the rosemary on top
  • season and cover with foil
  • cook for 2 hours and then remove the foil
  • cook for a further 1 hour
  • remove from the oven and allow the lamb to rest while you further reduce the gravy
  • serve on butter mashed potatoes


Adapted from Caro de Waal’s Lamb Knuckles in Tomatoes and Wine

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15 thoughts on “Slow Cooked Lamb Neck

  1. I guess I’ll just have to print this out and wait til it gets cold enough in about another 5 months! It makes me hot just reading it today (although it does look good!)

    1. I love slow cooking but I need a weekend of being at home to do that as my oven only stays on for 90 minutes 🙂

  2. Wow! Your lamb dish looks delicious, very comforting and hearty. Will have to try this next Winter…hope you are having a great week Tandy 🙂

  3. I am going to do this soon girlfriend, soooo yummy!! Going to the Barossa Valley next week for a well deserved 5 days of wine and dine…and not think of work!! Soul food this is. Don’t be too cold and enjoy your weekend. oxo

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