Neck of lamb with lemon and thyme

Neck of lamb with lemon and thyme

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


  • 2 tbsp olive oil

  • 1kg/2¼lb scrag end of neck of lamb, on the bone, or chops from the neck end, or both

  • juice of 1½ lemons, plus a little thinly pared rind

  • 6-8 sprigs of thyme

  • a wine glass of water, or lamb stock

  • salt and fresh ground black pepper

To serve

Preparation method

  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.

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