Main
Braised Lamb Neck
Lamb neck gently cooked with potatoes, carrots, onions and garlic in a covered cast iron casserole.
- Pan used
- Cast Iron Casserole 24 with cast iron lid
Ingredients
- 4 pieces lamb neck
- 3–4 carrots
- 2 potatoes
- 2–3 small onions
- 3–4 garlic cloves
- 2 tbsp butter
- A little olive oil
- Enough hot water to cover the meat
- Salt and whole black peppercorns
Method
- Cut the potatoes and carrots into large pieces. Peel the onions and garlic.
- Heat the casserole over medium heat. Add olive oil and butter, then brown the lamb on both sides and around the edges.
- Briefly sauté the onions and garlic with the meat. Add hot water to cover, salt and peppercorns.
- Cover and simmer gently. Check the meat and liquid level after the first half hour.
- Add the carrots and potatoes and continue until everything is tender. The video gives a total cooking time of about 1.5 hours; larger pieces may need longer.
- Serve the fork-tender lamb with the vegetables and broth.
