Last year bought a whole lamb from farmer, this neck part is meaty and normally stewed. But I always like the taste of natural juicy meat, hence thought of slow cooking it until tender.
1. Season with salt, black pepper, cumin seed and fresh thyme for a day.
2. Place on top of fresh rosemary, meaty side down, add half a cup of water at the bottom.
3. Preheat oven to 200˚C, put in the dish of lamb neck (warmed to room temperature) and lower temperature to 140˚C, cook for 2 hrs. The aroma in the kitchen is unbelievable.
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