6
Easy
By Fiona Dunlop
Published 2023
Laborious, finicky, time consuming... but it is so good! A real labor of love, a tour de force, and a melt-in-your-mouth slab of juicy, compressed meat. If you don’t want to make your own gravy, you can use 1 cup (9 oz/250 g) good-quality store-bought lamb gravy. You will need to start about two days ahead.
Place the lamb necks in a large bowl of water with some coarse salt and set aside for about 8 hours at room temperature to rid them of their blood.
Rinse the lamb necks, pat dry with paper towels, then place them in a roasting pan Sprin
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