Braised Lamb Neck

Prepare the day before

• Wash the neck of the lamb and cut between the joints. Mix the spices together and rub the lamb neck well with them. Transfer to a container with a lid and place in the refrigerator overnight.

The next day

• Approx. Take the neck of lamb out of the refrigerator 2 hours before frying the neck of lamb. Heat a pan, add rapeseed oil and fry the neck of lamb all over.

• Take a tray or roasting pan, put the lamb neck in and pour in the water. Seal the whole thing well with aluminum foil.

• Set the oven to 120 degrees, upper and lower heat and stew the neck of lamb in the oven for about 5 hours.

• The meat is very tender and juicy, so I don't add any extra sauce. I then use the leaked meat juice for other dishes.

Info about the recipe

• I always season a little stronger myself, because we like to eat spicier. The lamb neck is not quite as spicy when it comes to the spices in the recipe. Other spices such as cumin can also be used.