Serves 4 4 medium necks of lamb, on the bone Seaoning Caul webbing Beef or lamb dripping 1 onion, chopped 1 small leek, chopped 1 carrot, chopped 1 bouquet garni 500ml lamb stock 250ml veal jus 280ml water
Remove the flesh from the bone by following the bone all the way around taking as much meat as possible and trying to leave it in one piece as much as possible. Trim ay access fat, season and roll. Wrap in caul webbing and tie with butcher’s string. Heat the dripping in a large pan and brown the lamb necks all over. Drain access fat from the pan and add the vegetables, lightly browning them. Add the stock, jus and water. Bring to a simmer, cover with a cartouche and place in the oven at 175 degrees celcius for three hours. Allow to rest in the stock for one hour. Take the lamb from the stock and remove string. Set aside. Strain and reduce the stock until it just coats the back of a spoon. To serve Blanch the seasonal vegetables until tender, but with a bite. In individual serving dishes, pour the stock back over the meat, add your seasonal vegetables and 25g unsalted butter to each portion. Bring back to a simmer, cover with a lid and serve at the table to let the scent of the lamb fill the room and to prevent the sauce from skinning over. Recipe supplied by Richard Guest/Eblex