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Neck of Lamb with Lemon & Thyme

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Neck of Lamb with Lemon & ThymeLamb neck is underrated and inexpensive, yet it can be used to create wonderful dishes that are just packed full of flavour.

 

4 tablespoons olive oil
1kg scrag end of neck of lamb, on the bone, or chops from the neck end, or a mixture of the two
Bacon – e.g double rasher of unsmoked middle
Juice of 1 ½ lemons
7-8 sprigs of thyme
A wine glass of water or lamb stock
Salt and freshly ground black pepper

 

 

Ask your butcher to cut the scrag into slices 2.5cm thick. Any really fatty bits can be trimmed away but a certain amount of fat is crucial to the dish.

Heat the oil in a heavy based saucepan or deep sided frying pan. Add the lamb and allow it to sizzle and spit for a few minutes, turning it until it is lightly browned all over. Add the lemon juice, thyme, water or stock and some salt and pepper to the pan, then turn down the heat, bring the mixture to a gentle simmer. Leave to simmer, with the lid on, for 45-50 minutes, until the meat is tender.