Whole lamb neck roasted in the oven

Lamb and Mutton SA
4 servings Prep: 10 mins, Cooking: 3 hrs
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A whole lamb neck is slow-roasted in the oven with vegetables and herbs until falling off the bone and served surrounded with gremolata and a soft broth-infused polenta.

By Independent Contributor May 09 2023
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Ingredients (15)

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
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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

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