Navarin of Spring Lamb and Vegetables

• 4 (middle) necks of lamb
• Salt and freshly ground black pepper
• 4 tablespoons olive oil
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Cut each neck into pieces about 2.5cm thick, aiming to get 4–5 pieces from each. Season with salt and pepper, drizzle with half the oil and set aside.

Cook the vegetables whole in the stock with the garlic and herbs. They will cook at different rates, so cook each vegetable individually, removing them with a slotted spoon when tender.

When they are all cooked, boil the stock rap