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.

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

Recipe Category: Lamb
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
  • 1 x 300 g tin 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

Click on the links for conversions and notes.

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