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Cheap Lamb Recipe

Updated on February 13, 2015

lamb neck recipe

One of the cheaper cuts of lamb is the neck of lamb. I make a casserole in this lamb neck recipe and use onions, garlic, salt and pepper, thyme and chicken stock. I also use the lamb's kidney but if you do not like kidney, just leave it out.

You will need:

Two cuts of the neck.

2 large Potatoes

1 Onion

Three cloves of Garlic

Diced kidney

Lamb or chicken stock

Salt and pepper

A small sprig of thyme

Put the sliced potato in the bottom of a casserole dish. Place one of the neck cuts on top of them and add sliced onion, garlic and diced kidney. Season with salt and pepper. Put in another layer of potato, then another cut of neck with onion, garlic and kidney tossed in as well. The final layer is potato, seasoning with salt and pepper. Add the thyme in with the layers. Cover it all with stock, put a lid on and cook in a preheated oven at gas mark 6 or 200C for an hour.Remove the lid for the last twenty minutes of cooking to brown the top layer. This really is a delicious way to treat this cheap part of the lamb.


The finished dish


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    • scarytaff profile image

      Derek James 8 years ago from South Wales

      I know you'll enjoy it ,rope. Thanks for commenting.

    • The Rope profile image

      The Rope 8 years ago from SE US

      Another great recipe! A few more and you're going to have to publish a cookbook for us. I'm talking to my butcher today to see if he can get me some neck cuts. I'm looking forward to seeing his face, it's not a common item here in the US but I'm sure it can be done. Thanks, as always!

    • profile image

      penfriend 8 years ago

      This is really mouth watering and looks delicious. I will try. And Iam sorry for the 'gas trouble' article. I deleted it.

    • scarytaff profile image

      Derek James 8 years ago from South Wales

      Yes, there are still bones in the neck, No7 but if you cook it a bit longer the meat will come off the bones easily. You can then lift the bones out. Give it a try.

    • Paradise7 profile image

      Paradise7 8 years ago from Upstate New York

      Looks like a really good recipe. We don't see much lamb in stores in the U.S. I was wondering about bones--does the neck still have bones in it, or is it de-boned?

    • scarytaff profile image

      Derek James 8 years ago from South Wales

      It's a very tasty dish, jayjay. Enjoy!

    • jayjay40 profile image

      jayjay40 8 years ago from Bristol England

      lovely recipe. My mouth was watering as I read it.