Know how - Lamb neck
Lamb neck makes a tasty, lower-cost
alternative to leg – allow to simmer
in the stock for 20 mins without the potatoes in
the pan, then add the potatoes and cook for
another 15 mins.
Toss the lamb in the flour. Heat half the oil in
a large pan, then brown the lamb over a high
heat for 2 mins. Transfer to a plate, then add
the rest of the oil, shallots, leeks, carrot and
potatoes to the pan. Fry for a few mins until
starting to soften.
Pour over the stock, scraping
up any meaty bits, then simmer for 10 mins
until the veg are almost cooked. Tip the lamb
into the pan with the peas, then simmer for
4 mins or until the lamb is just cooked and
the veg are tender.