Anolon Academy

Pot roast lamb neck with winter vegetables

By Chef Justin North


For the lamb

  • 1kg boneless lamb neck
  • 2 tablespoons olive oil
  • 250 (1 cup) dry aromatic white wine
  • 500ml (2 cups) Cambell’s Real Stock – Beef
  • 1 bulb of spring garlic
  • A couple of sprigs of fresh thyme
  • A sprig of fresh rosemary
  • 1 peel of lemon rind

For the vegetables

  • 1 swede
  • 1 parsnip
  • 1 celeriac


For the lamb

  1. Preheat the oven to 120°C. Season the lamb with salt. Heat an oven-proof casserole on the stove top until quite hot, add the oil then the lamb, and cook, turning often, until the lamb is seared all over and well browned.
  2. Add the wine, stock, garlic, herbs and lemon. Bring to the boil, cover with a lid and place in the oven for 2 hours. After 2 hours remove from the oven, turn the heat up to 140°C. Remove the lid, baste the lamb by spooning over the juices, return to the oven and continue cooking for a further hour, half covered by the lid and  basting every 20 minutes or so.

For the vegetables 

Peel and roughly chop the swede, parsnip and celeriac into pieces, add to the lamb after it has had 1 hour and 20 minutes in the oven.

To serve remove the lamb from the oven and serve in the middle of the table in the casserole with all its contents; the aroma will be just amazing.

Serves 4