Maggie Beer

Slow Cooked Lamb Necks with Preserved Lemon and Fennel

6.5 hours to 8.5 hours (including slow cooker time)


Step 1: Place the olive oil into a large non-stick frying pan and place over high heat.

Step 2: Seal off each side of the lamb necks until lightly caramelized then place into a slow cooker.

Step 3: In the same pan fry off the onions until they are soft and golden brown, then remove from the heat and add to the slow cooker with the lamb necks.

Step 4: Add the rosemary, thyme, preserved lemon, stock and fennel bulbs then place the slow cookers onto a high setting, cover with a lid and allow to cook for 6 to 8 hours, or until the meat is falling from the bone. This time will depend on the slow cooker being used.

Step 5: Remove the necks from the slow cooker and set aside to cool slightly.

Step 6: Strain the stock into a bowl and place into the fridge to allow the fat to separate and firm up.

Step 7: Once the necks are cool enough to handle remove the meat from the bone, set aside.

Step 8: Once the fat has hardened remove with a spoon and discard. Place the remaining stock into a pot and place back over a high heat and reduce by two thirds.

Step 9: Fold the cooked lamb through the reduced sauce and serve, topped with parsley.

Step 10: Serve with Cous Cous and fresh herbs with and chutney.


  1. 4 x 450g lamb necks
  2. 2 brown onion roughly chopped
  3. 4 sprigs rosemary
  4. 8 sprigs thyme
  5. 1/4 cup flat leaf parsley chopped to serve
  6. You'll need to make: 1 batch to serve Cous Cous and Fresh Herbs with Tomato & Sultana Chutney

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