Slow Cooked Winter Lamb
Cooler weather calls for slow cooked meats. Slow cooked meals are such a wonderful option for new mums because the food becomes a lot easier to digest after low and slow cooking. It is also great for baby led weaning as the meat is soft but can still be picked up by little hands. Leftovers make for easy throw-together lunch/dinner for little ones and a wholesome lunch with salad or sautéed vege for Mum.
This was lamb neck... don’t freak out, it’s all about minimising waste. This cut was only $12/kg, compared to shoulder $24/kg.
Ingredients
2 kg of lamb necks chopped into large chunks
Rind of 1 lemon
1 onion, chopped
2 Tbsp capers
1/2 bunch rosemary
Salt and pepper to taste
2-4 cloves garlic, chopped
Bone broth to cover
Preheat oven to 120 degrees celsius. Brown each side of the lamb necks in batches in a cast iron pot. Although this adds to the total prep time, this really adds to the overall flavour of the dish. Add all other ingredients cook in the oven for 10 hours. Take the lid off, turn the oven up to highest setting and cook for a further 20 minutes.
