Braised Lamb Neck with Root Vegetables

Braised Lamb Neck with Root Vegetables

Celebrating our lamb, sustainably reared on the Spratsbourne Estate and full of deep, rich flavour. Slow-braising brings out its tenderness, while the root vegetables soak up the aromatic stock and red wine for a hearty, comforting dish this autumn. This is the kind of food that fills the kitchen with warmth and reminds you why slow cooking is worth every minute.

Ingredients

• 1–1.2 kg lamb neck fillets or bone-in lamb neck slices

• 30 ml rapeseed oil (2 tbsp)

• 200 g onion, chopped (1 large)

• 150 g carrot, chopped (1 medium–large)

• 100 g celery, chopped (2 stalks)

• 4 garlic cloves, smashed

• 40 g tomato paste (2 tbsp)

• 250 ml red wine (optional, can substitute with more stock)

• 700 ml beef or lamb stock

• 2 sprigs rosemary

• 2 sprigs thyme

• 2 bay leaves

• Salt and freshly ground black pepper, to taste

Method

  1. Brown the lamb: Season lamb neck with salt and pepper. Heat the oil in a Dutch oven over medium-high heat. Brown lamb on all sides (6–8 minutes). Remove and set aside.

  2. Build the base: Add onion, carrot, celery, and garlic to the pot. Cook 5–6 minutes until softened. Stir in tomato paste and cook for 2 minutes.

  3. Deglaze: Pour in the wine and scrape up any browned bits. Reduce by half.

  4. Braise: Return lamb to the pot. Add stock, rosemary, thyme, and bay leaves. Bring to a simmer, then cover and transfer to a 160°C oven. Cook for 2.5–3 hours until fork-tender.

  5. Finish: Remove lamb and strain the braising liquid. Reduce on the stove if necessary to form a sauce. Adjust seasoning.

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Roasted Root Vegetables

Ingredients

• 250 g carrots, cut into batons

• 250 g parsnips, cut into batons

• 300 g rutabaga (swede), peeled and cubed

• 400 g potatoes, cubed

• 30 ml rapeseed oil (2 tbsp)

• 5 g fresh thyme leaves (or 1 tsp dried)

• Salt and freshly ground black pepper

Method

  1. Preheat oven to 220°C.

  2. Toss vegetables with olive oil, thyme, salt, and pepper.

  3. Spread on a baking tray in a single layer.

  4. Roast for 30–40 minutes, turning halfway, until golden and caramelised.

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