Lamb neck & summer broad beans

Lamb neck & summer broad beans

A Year of Practiculture
Rohan Anderson & Kate Berry

The couple we rent our property from are sheep farmers. My landlord kindly offered to buy us a lamb and we very excitedly accepted. So one fresh morning I found myself up at the shed seeing our lamb being broken down by the mobile butcher in a matter of minutes. I was asked if I wanted the neck for slow-cooking, and I was a bit intrigued as to what to do with it. Surely a slow braise would do the job! Now, this is by no means a fancy meal, but it’s very tasty. The slow-cooked lamb melts in your mouth, and the freshness of early summer broad beans in the broth is a yum buddy.


Quantity Ingredient
60ml olive oil
1 onion, finely chopped
5 garlic cloves, finely chopped
4 lamb neck cuts
1-2 tablespoons fino sherry
1 dried chilli, finely chopped
6 whole allspice berries
725g tomato passata
350g podded broad beans


  1. Heat half the olive oil (a glug) in a heavy-based stockpot over low–medium heat. Simmer the onion and garlic for at least 10 minutes, or until browned.
  2. Heat the remaining oil in a frying pan over high heat and seal the lamb for a minute each side. Transfer the sealed lamb to the stockpot with the onions and garlic.
  3. Deglaze the frying pan with a splash of fino sherry (there will be flames) then pour it into the stockpot.
  4. Add the chilli, allspice and passata, bring to the boil, then reduce the heat and simmer, very gently, for at least 2 hours, or until the meat is tender.
  5. When the meat is cooked, it’s time to blanch the broad beans in boiling water (they only take a few minutes if they’re fresh). Drain the cooked beans, allow to cool a little (so you don’t burn your hands, silly) then peel off the skins.
  6. Lay a serve of the beans on each plate, then ladle over the sauce from the slow-cooked lamb. Pop the lamb neck on top. Enjoy.
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