serves 3
A simple and tasty way to get the best flavours from this thrifty cut.
4 tbs vegetable oil
7 sprigs thyme
1kg neck chops, sliced
1 wineglass of lamb stock
Juice of 1 ½ lemons
Salt & pepper
Heat the oil in a heavy-based saucepan or deep frying pan. Add slices of neck and allow to sizzle and spit for a few minutes, turning until lightly browned all over. Add lemon juice, thyme, stock and salt and pepper, then turn down the heat, bringing the mixture to a gentle simmer. Leave to simmer, with the lid on, for 45-50 minutes, until meat is tender. Serve with crusty bread and a good tomato salad.
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