Preparing the low carb lamb stew is easy; simply add the following to a slow cooker bowl: boneless lamb stewing meat, peeled and chopped turnips, sliced or quartered mushrooms, beef broth, onion powder, garlic paste, salt and pepper. You could also add in some red wine if your diet allows. Cook on a high heat for 3 hours, or low heat for 6 hours.
Brown the lamb necks in a bit of oil. Made a sauce in a small bowl by mixing the tomato sauce with the remaining ingredients on down the list. Place the vegetables in the crock pot. Pour over half the sauce and mix to coat the vegetables. Add the lamb necks, and pour the rest of the sauce over top. Cover and cook on low 8 hours.
Searching the Internet, I learned that lamb neck is well suited for slow braising, making it perfect for stew. I found a recipe from a woman in Australia for Lamb Neck Stew. Mike is Australian, so this seemed like a fitting recipe for his lamb!
Put the lamb back into the pot, cover, and simmer over very low heat for about 2½ hours or until the meat is very tender. (I had to set my stove to the lowest heat possible to keep the stew at a simmer – with just a few gentle bubbles appearing at a slow rate.) I set the cover ajar for the last hour to help the stew thicken. 7.