Recipe Details
Title Neck of lamb with lemon and thyme
Author Hugh Fearnley-Whittingstall
Portions 6
Created 16th February 2015 09:36 am
Weight (Per Portion)

One portion of this dish weighs approximately 245.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Oil, olive2 Tablespoon
Lamb, breast, raw, lean1 Kilogram
Lemon, juice67.5 Millilitre
Salt, table1 Pinch
Pepper, black1 Pinch
Bread, white, sliced100 Gram
Thyme, fresh20 Gram
Stock, lamb, liquid250 Millilitre
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 398
Protein 70.04%
Other Carbohydrate 5.58%
Sugar 0.69%
Fat Saturated 47.31%
Fat Unsaturated 24.50%
Fiber 3.36%
Sodium 15.31%
Salt 15.84%
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Recipe Method
1. Heat the oil in a heavy-based saucepan. Add the lamb (scrag end of neck of lamb, on the bone, or chops from the neck, or both) and allow it to sizzle and spit, turning occasionally until lightly browned all over. 2. Add the lemon juice (plus a little thinly pare rind), thyme, water or stock, a little salt and plenty of pepper. 3. Bring to the boil then turn down the heat to a gentle simmer and place a lid on the pan. 4. Cook gently, turning the meat over occasionally, for about 50 minutes, until the meat is tender. 5. Serve with plenty of good white bread and a perhaps a simple Greek style tomato and onion salad.
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