Neck of lamb with lemon and thyme

Your Recipe
Neck of lamb with lemon and thyme

Portions : 6

Hugh Fearnley-Whittingstall

2 Tablespoons of Oil, olive
1 Kilogram of Lamb, breast, raw, lean
67.5 Millilitres of Lemon, juice
1 Pinch of Salt, table
1 Pinch of Pepper, black
100 Grams of Bread, white, sliced
20 Grams of Thyme, fresh
250 Millilitres of Stock, lamb, liquid

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Suitable for: Lactose intolerant, Dairy intolerant, Nut allergy, ADHD, Kosher, Halal, Shellfish


Unsuitable for: Coeliac, Vegan, Vegetarian, Pescatarian


Allergen warnings: Gluten, Celery
Weight (Per Portion)
One portion of this dish weighs approximately 240 grams

Recipe image
Nutritional Information (Per Portion)
Nutritional Information for
Hugh Fearnley-Whittingstall Neck of lamb with lemon and thyme
Calories 394
% GDA
Calories19.68 %
Protein70.04 %
Sugar0.7 %
Other Carbohydrates5.58 %
Fibre3.36 %
Saturated Fat46.96 %
Unsaturated Fat23.66 %
Sodium15.05 %
Salt15.84 %

Recipe Notes

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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