Neck of Lamb with Lemon and Thyme

Slowly simmered lamb neck with lemon, thyme, and stock until tender. Served with bread and a Greek-style salad.

Dinner Lamb Slow Cooked Lemon Thyme

Estimated Nutrition

Calories

568.1

kcal / serving

2840.5 kcal total

Carbs

21g

per serving

104.8 g total

Fat

36.5g

per serving

182.4 g total

Protein

39g

per serving

195.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

1.5

piece

Lemon Juice

Juice of one and a half lemons

piece

Lemon Rind

Thinly pared

GrainsCereals

loaf

White Bread

For serving

Liquids

175

Water

One wine glass

175

Lamb Stock

Alternative to water

Meat

1000

Neck Of Lamb

Scrag end on the bone or neck chops

NutsSeeds

sprig

Thyme

Six to eight sprigs

pinch

Salt

pinch

Black Pepper

Freshly ground

OilsFats

tbsp

Olive Oil

Vegetables

portion

Tomato And Onion Salad

Greek-style, for serving

Method

Heat olive oil in a heavy-based saucepan.

Brown the lamb in the pan until colored on all sides.

Add lemon juice, rind, thyme, and 175ml of water or stock.

Season with salt and pepper then bring to a boil.

Cover and simmer gently for 50 minutes until meat is tender.

Serve with white bread and a tomato and onion salad.