Slow Cooked Lamb Neck
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Slow Cooked Lamb Neck


  • 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 whole peeled tin tomatoes
  • 125 mls red wine
  • 75 mls lamb stock
  • 1.25 mls fructose
  • 1 stick 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