Lamb Stew Recipes - Neck Of Lamb

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Neck Of Lamb Stew Recipe

Preparation Time: 10 Minutes
Cooking Time: 90 Minutes

By Patricia

I think that neck of lamb is the ideal meat to use for a lamb stew, it cooks quicker than mutton and there is much less fat, it's one of those dishes that more or less cooks itself in the oven or on the hob. If you want to make the stew with dumplings, follow this recipe for the first stages until you add the vegetables then transfer to a heatproof dish and cook for 30-40 minutes gas mark 5 190c/375 in the oven.

Ingredients: Serves 4
6 pieces of neck of lamb
100g lentils
2 large or 3 med carrots
Half a small swede
1 large parsnip
5 0r 6 med potatoes
2 large leeks or 2small onions
2 heaped teaspoons of mixed herbs

Cooking Instructions:

1. Boil the neck of lamb in a pint of water for at least 30 minutes hour leave to cool then skim off the fat.

2. Add the lentils and cook for a further 20 minutes until the lentils are soft.

3. Add the prepared vegetables and herbs, the vegetables should be peeled chunky but not too big.

4. Bring to the boil then simmer until the vegetables are cooked (about 30 minutes)
Season to taste.

5. Take the meat off the bone before serving.