Slow Cooked Lamb Necks with Preserved Lemon and Fennel Recipe

Name: Slow Cooked Lamb Necks with Preserved Lemon and Fennel Recipe
Yield: 4
Ingredients: 1/3 cup (80ml) Maggie Beer Extra Virgin Olive Oil; 4 x 450g lamb necks; 2 brown onions, roughly chopped; 4 sprigs rosemary; 8 sprigs thyme; 300g [URL]Preserved Lemons|https://www.maggiebeer.com.au/pages/recipes/preserved-lemons[/URL]; 1L Maggie Beer Free Range Chicken Stock; 2 small fennel bulbs, thinly sliced; 1/4 cup flat leaf parsley, chopped to serve; [HEADING]You'll need to make:[/HEADING]; [URL]Cous Cous and Fresh Herbs with Tomato & Sultana Chutney|https://www.maggiebeer.com.au/pages/recipes/cous-cous-and-fresh-herbs-with-preserved-lemon-and-currant-chutney[/URL]

Enjoy tender lamb necks paired with Maggie's Couscous & Herbs with Tomato & Sultana Chutney recipe. The fresh herbs tie this recipe together.

Share