Slow-Cooked Lamb Necks


We are off to the UK with the family later this week and so will be offline for 3 or 4 weeks. Today’s recipe is one which was new for me, I’ve never eaten or cooked with lambs neck but we had bunch of them at The Good Farm Shop so thought I'd give them a whirl and it was bloody great.

Serves 4+


3 Brown Onion - roughly chopped

1/2 bulb garlic - peeled and left whole

2 sprigs Rosemary

1 tsp Chilli flakes

3 tbs Olive oil

12-15 lamb necks

1 cup pitted Green olives

1 Punnet medley cherry tomatoes

400g tinned tomatoes

Sea salt

black pepper


  1. Pre-heat oven to 140C. In a crockpot or oven proof dish heat the olive oil on medium heat on the stove top. Add the onions, garlic, chilli and rosemary.
  2. Fry for 5 or 6 minutes before adding the necks
  3. Add the punnet of tomatoes, tinned tomatoes and olives.
  4. Season the dish and place in the oven for 3.5-4hrs or until the meat falls off the bone. Lid on.
  5. Remove from the heat and serve.

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