Lamb Necks, if you haven't tried them then you need to sort your life out. Stop what you are doing, head down to your butcher and buy some Lamb necks.
Without a doubt they are one of the simplest things to cook that will seriously impress everyone! We will give you a quick run down on how to cook these amazing hidden gems using our Majestic Spice Rub.
So a little list of things you will need:
- Lamb Necks - Most of the time they will come cut in half straight down the centre, this is what you want
- Majestic Spice Rub
- Olive oil
- Naturally you already knew to pre-heat your oven, somewhere around 150 - 160c will do.
- Place the necks in a deep tray fat side up, give a whizzle wazzle of olive oil and a decent sprinkling of spice rub.
- Make sure you keep some spice rub for later on because... trust us!
- Rub the spice rub all over the necks, get right in there then cover the tray with foil. Making sure the seal is tight.
- Hopefully your still following these tricky steps.
- Place the tray into the oven and set a timer for about 3 and a half hours.
- Now as always this will depend on your oven and how big your necks are. But it's a good starting point.
- When the timer goes off take out the tray and see how you went. The meat 'should' be falling off the bones, if it isn't, simply put it back in for another 30 minutes, keep doing 30 minute intervals until the meat is ready to be pulled.
- When its ready, Turn your oven right up to about 210c. Take all the meat off the bones and try to leave in big chunks (be careful there are always little bones that fall out).
- IMPORTANT NOTE - although you probably wont listen to us, don't throw out the fat, put it in the tray with the meat, it is part of what makes lamb necks amazing! it will keep the rest of the meat juicy and full of flavour.
- Once all the meat is off the bones place it back into the tray, Now sprinkle a handful of Majestic Spice Rub over it, preferably in a fabulously exaggerated chef way because that makes it taste better.
- Place back into the hot hot oven uncovered and let the heat caramelize the rub and render down those chunks of fat which we hope you left in there, because if you didn't you only have yourself to blame if this doesn't meet your expectations.
- This should take about 10 to 15 minutes but keep an eye peeled and use your best judgment. Take the tray out when it looks crunchy and delicious on top.
A little extra tip, if you want to leave the lamb on the bone for presentation purposes like we have, follow the same steps minus the pulling the meat off the bone part. Still sprinkle with extra spice rub, still cook at 210c for 10 to 15 minutes. Still leave the fat exactly where it is.
Only one word comes to mind when you smell and taste this... MAJESTIC!