Name: Whole lamb neck roasted in the oven
Prep time: 10 min
Cook time: 180 min
Total time: 190 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 1 kg lamb neck whole; 1 tsp salt; 1/2 tsp pepper; 1 tsp ground coriander; 2 tbsp olive oil; 2 large onions sliced; 1 cup white wine; 10 baby carrots; 10 baby potatoes; 10 pickling onions peeled; 3 sprigs rosemary; 3 sprigs thyme; 3 sprigs mint; 3 sage leaves; 2 cup lamb stock or chicken stock

Recipe Disclaimer

Tap for method

Ingredients (15)

Lamb

1 kg	lamb neck — whole
1 tsp	salt
1/2 tsp	pepper
1 tsp	ground coriander
2 tbsp	olive oil
2 large	onions — sliced
1 cup	white wine
10	baby carrots
10	baby potatoes
10	pickling onions — peeled
3 sprigs	rosemary
3 sprigs	thyme
3 sprigs	mint
3	sage leaves
2 cup	lamb stock — or chicken stock

Tap for ingredients

Method:

Made in a La Germania oven.

Preheat the oven to 160°C. Season the lamb with salt, pepper and ground coriander.

Heat the oil in a large ovenproof or cast-iron casserole dish over high heat. Add the lamb and cook, turning occasionally, for about 2–3 minutes a side, until golden. Turn the heat down, add the onions and stir-fry until golden. Add the wine and deglaze the pot, loosening any sticky bits on the bottom of the pot.

Place the prepared vegetables and herbs around the lamb. Add the stock, cover with a lid, place in the oven, and slow roast for 2½–3 hours. Remove the lid for the last 30 minutes to brown the meat.

Remove the meat from the pot and place on a serving plate. Place the vegetables around the meat and cover to keep warm.

Strain the juices from the pot and thicken with beurre mani (a flour and butter paste).

Serve with the meat and vegetables on soft broth-infused polenta with a sprinkling of gremolata.

Supported by the Red Meat Industry of SA.

Recipe developed by Gerrie Du Rand; Styling by Caro Alberts; Photography by Michelle Parkin Photography