Deboned neck of lamb with garlic and herbs

Recipe from: February 2010
deboned neck of lamb

Ingredients 7
Servings 1
Minutes 30 minutes


Serving Change
  • 1 lamb neck
  • Salt and pepper
  • 8
    chopped parsley
  • 1
    chopped fresh thyme or rosemary
  • 2
    chopped spring onions
  • 2 crushed garlic cloves
  • 1\4
    ground ginger and salt and pepper to taste


30 minutes
This is something special – an entire lamb neck that has been deboned, stuffed with a delicious filling, rolled and pot-roasted. Neck is very tasty, and because it contains a high percentage of sinew and fat, it’s relatively cheap. It’s ideal for long, slow cooking – perfect for your haybox (see page 189). It requires a bit more effort than usual to make, but your trouble won’t go unrewarded.
To debone the lamb neck you need a thin, sharp knife. Make an incision all along the neck vertebrae on the side where the pointy bones stick out – in other words the back of the sheep.
Carefully loosen the meat around the vertebrae so you end up with a flat, more or less rectangular piece of meat. (Keep the bone to use in stock for Saturday’s soup.) The meat will look a little shredded on the inside.

Rub the inside with some olive oil, salt and ground black pepper.
Now combine 8 tablespoons (½ cup) chopped parsley, 1 teaspoon (5 ml) chopped fresh thyme or rosemary, 2 tablespoons (30 ml) chopped spring onions, 2 crushed garlic cloves, ¼ teaspoon (1 ml) ground ginger and salt and pepper to taste.
Spread it on the inside of the meat, working it into all the nooks and crannies.
Roll the meat into a cylindrical shape and tie with string so the roll will retain its shape during cooking.
Roast for 1½ to 2 hours, depending on the size, until the meat is tender all the way through.


Read more on: roast  |  festive 2014  |  lamb  |  recipes

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