Preheat the oven to 325°F. Season the lamb with salt and pepper. Heat 2 tablespoons olive oil in a deep, heavy-based Dutch oven or pot over medium-high heat. Add the lamb neck in a single layer and sear on both sides until well browned.
An under-utilised cut of lamb, lamb neck is also relatively cheap so it’s a good option for lamb-lovers on a budget. It is most commonly sold off the bone in small fillets, or sometimes diced as ‘braising lamb.’ You can also get bone-in lamb neck steaks, which are ideal for long, slow stews or curries.
Add the onion, cinnamon & chili powder and saute for 3 minutes. Add the marinated lamb, salt, and pepper and stir to ensure that lamb is browning. Allow the lamb to cook for 10 minutes before adding the cream and reducing the heat to low.
Use a spoon to baste the meat in the flavoured butter, then transfer to the oven and cook for 5 minutes Remove from the oven and leave to rest in a warm place for 5 minutes before carving – make sure you pour the resting juices back over the meat before serving Lonk lamb Lancashire hotpot, roast loin, pickled r...