Remember to remove your lamb neck fillet from the packaging,
pat dry and bring to room temperature.
Pre heat your oven to 135°C temperature.
Next choose a suitable sized oven proof casserole with a tight
Season the meat just prior to coloring with good quality sea
Make a mirepoix by neatly chopping equal amounts of onion,
carrot and celery or my preferred choice of celeriac, the root of
the celery plus a bay leaf, sprig of rosemary and a few black
peppercorns, another nice addition can be a head of garlic split in
Take a large, heavy based frying pan, and add a few drops
pomace or vegetable oil.
Fry the lamb on all sides then transfer to the casserole
Next fry the mirepoix until lightly coloured.
Then add half a bottle of white wine, and reduce by two thirds
then add 500ml of essential cuisine lamb stock, 1 tablespoon tomato
paste (optional) and reduce a little, thicken with a tablespoon
corn flour mixed with a little cold water and stirred into the
Pour the sauce over the lamb and cover.
Place in the centre of the oven and cook for approximately 3
hours, the meat should be tender when pierced with a meat
Remove from oven, carefully take out the meat and keep
Pass off the juices through a fine sieve into a clean sauce pan
and reduce to a glossy finish then pour back over the meat ready to