Neck of lamb with lemon and thyme

Neck of lamb is a cheaper cut of meat, but no less delicious if cooked long and slow with plenty of seasoning.

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  • 2 tbsp olive oil
  • 1kg/2¼lb scrag end of neck of lamb, on the bone, or chops from the neck end, or both
  • juice of 1½ lemons, plus a little thinly pared rind
  • 6-8 sprigs of thyme
  • a wine glass of water, or lamb stock
  • salt and fresh ground black pepper

To serve