Brown lamb neck in olive oil.
add stock.
add tomatoes.
add garlic.
add chilli powder.
Bring to boil.
Simmer on stove top with lid on for 2-3 hours.
Remove lid, simmer for 1-2 hours until meat falls from bones and sauce is thick and chunky.
Cook pasta
Serve sauce over pasta.
suck meat off bones.
Wipe sauce off chin.
rying pan on high. Cook lamb 2-3 minutes each side
ry the onions, bacon and lamb chops for about 1/2
Trim lamb shoulder steak from bones and
Cube the neck fillet and place on the
edium heat; cook and stir lamb neck bones in hot butter until
nto a plate. Season the lamb with salt and black pepper
large bowl. Add the lamb; mix well. Marinate for at
o 300\u00b0F Cut the lamb into 2in cubes.
Fry
eat.
Preheat broiler. Season lamb and brush with honey. Broil
Add the trimmed and cubed lamb, and fry until browned all
Cook pasta in boiling salted water until al dente. Drain.
Meanwhile, process mint, garlic, pine nuts, cheese and 1/4 cup oil until combined. Set aside.
Heat remaining oil in a medium frying pan. Working in batches, cook lamb, stirring, until browned all over. Remove from pan.
Add mint pesto and cream to pan and stir to combine. Add lamb and pasta. Stir until heated through.
Brown the lamb necks in a bit of oil.
Made a sauce in a small bowl by mixing the tomato sauce with the remaining ingredients on down the list.
Place the vegetables in the crock pot. Pour over half the sauce and mix to coat the vegetables.
Add the lamb necks, and pour the rest of the sauce over top.
Cover and cook on low 8 hours.
Heat 2 tbsp vegetable oil in a frying pan. Cook onion for 8 mins, until soft and golden. Drain on paper towels.
Add remaining oil and brown lamb for 6 mins, turning occasionally. Add spices and rice, stirring to coat. Add onion, raisins and apricots. Add stock and bring to a boil. Reduce heat and simmer, covered, for 18-20 mins, until stock is absorbed and rice is fluffy. Remove bay leaf and fold in parsley.
o smoke, add half the lamb; lightly brown on all sides
er medium-high heat. Add lamb riblets and saute until deep
owl. Sprinkle spice mixture over lamb, turning to coat evenly. Sprinkle
xcess fat off of the Lamb and set to one side
For the lamb stock, heat 1 tbsp of
salt and pepper Lamb to taste.
Rub Lamb gently to coat