Neck of lamb on the bone is a cheap cut, sometimes called lamb neck chops. I doubt that you will find it in a supermarket so it is a chance to get along to the butcher and help keep a small business alive. Butchers generally sell much better quality meat than supermarkets anyway, and any decent butcher should be able to tell you where the meat comes from, too.
So, neck of lamb. Yes it needs a longer cooking time, but that means you will end up with tender meat with lots of flavour. Cooking on the bone also helps with the flavour of the finished dish.
So, what I did was this;
4 slices of lamb neck on the bone
2 sliced leeks
3 small turnips, peeled and cut into chunks
3 large carrots, peeled and sliced
2 large cloves of garlic, crushed
1 tin of chopped tomatoes
1 drained tin of chickpeas
4-5 sprigs of thyme
salt and pepper
First, I pre-heated the oven to 150C. Next, I heated an oven-proof casserole on the hob and seared the seasoned lamb on both sides. Then, I removed the meat and sautéed the leeks until they began to soften, then added the garlic and other vegetables. These were cooked on a low heat until they began to pick up some colour.
Then I added the tomatoes, thyme and chickpeas with some hot water and stirred everything together and covered the pan. This then went into the oven for two hours. I turned the meat over half way through.
After two hours, I tasted it and adjusted the seasoning and turned the heat down for the last 20 minutes.
That was it, perfectly cooked tender lamb.
We ate it with some crusty bread to soak up the juices.