Braised Neck of Lamb

Rinse the meat, dry it and cut the fat and tendons into small pieces. Cut the meat into approx. 12 pieces. Fry all around in hot oil.

Pluck rosemary needles and herb leaves, peel garlic and chop both. Mix with salt and pepper and turn the meat pieces to the other side. Put the meat in the fat pan of the oven. Pour half of the white wine.

Steam in the heated oven at 175 °C, convection oven 105 °C, gas mark 2 for about 90 minutes.

Clean the peppers and zucchini, rinse and cut into pieces. Add peppers, zucchini and olives to the meat after one hour, sprinkle the remaining kitchen herb-garlic mixture from the meat. Pour remaining wine and stew for another half hour.

Transfer meat, vegetables and broth to a large platter, sprinkle with rosemary needles and bring to the table.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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