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.

Estimated Nutrition

	Per Serving	Total
Calories	568.1 kcals	2840.5 kcals
Carbohydrates	21 grams	104.8 grams
Fat	36.5 grams	182.4 grams
Protein	39 grams	195.2 grams

Cook Time

60 mins

Produces

5 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Fruits

1.5
piece

Lemon Juice

Juice of one and a half lemons

1
piece

Lemon Rind

Thinly pared

GrainsCereals

1
loaf

White Bread

For serving

Liquids

175
ml

Water

One wine glass

175
ml

Lamb Stock

Alternative to water

Meat

1000
g

Neck Of Lamb

Scrag end on the bone or neck chops

NutsSeeds

7
sprig

Thyme

Six to eight sprigs

1
pinch

Salt

1
pinch

Black Pepper

Freshly ground

OilsFats

2
tbsp

Olive Oil

Vegetables

1
portion

Tomato And Onion Salad

Greek-style, for serving

Steps

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.