Neck of lamb with lemon and thyme

Name: Neck of lamb with lemon and thyme
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 5 servings
Cuisine: Georgian
Ingredients: 30.00 g Olive Oil; 800.00 g Lamb neck meat; 50.00 ml Lemon juice; 10.00 g Fresh Thyme; 300.00 ml Lamb stock; 5.00 g Salt; 2.00 g Black Pepper

Neck of lamb is a cheaper cut of meat, but no less delicious if cooked long and slow with plenty of seasoning.

Prep10 min

Cook60 min

Servings5

Cal/serving477

#meat#lamb

Ingredients

Servings

Lemon juice50 ml
Lamb stock300 ml

Instructions

3 steps

1
Heat the oil in a heavy-based saucepan. Add the lamb and allow it to sizzle and spit, turning occasionally until lightly browned all over.
2
Add the lemon juice, thyme, water or stock, a little salt and plenty of pepper. Bring to the boil then turn down the heat to a gentle simmer and place a lid on the pan. Cook gently, turning the meat over occasionally, for about 50 minutes, until the meat is tender.
3
Serve with plenty of good white bread and a perhaps a simple Greek style tomato and onion salad.

Nutrition

1 serving ≈ 210 g

Nutrition values are estimates. - means data is unavailable.

477

kcal

42g

Protein

9.5g

Carbs

29.4g

Fat

1.7g

Fiber

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Neck of lamb with lemon and thyme

Ingredients

Instructions

Nutrition

My notes and cooking history

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