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Braised lamb neck with preserved lemon


  • Heat a thin layer of oil in a large heavy-bottomed pot and brown the lightly floured lamb in batches. Remove.
  • Add a little fresh oil to the pot, if needed, and briefly saute the potatoes, onions, mushrooms and carrots, continually tossing. Then add 2 tbsp flour and cook for 5 mins, continually tossing. Add 1½ litres stock with the balsamic, bay leaves, seasonings, preserved lemon, parsley and thyme. Mix well and bring to the boil.
  • Then turn the heat right down, return the lamb to the pot, adding more stock to cover if needed, and gently simmer for about 1¼-1½ hours until the meat is very tender. When ready, remove the lamb, thyme and vegies.
  • Add the frozen peas to the pot with the mashed potato and briefly cook, continually whisking. Taste for seasoning and return everything to the pot, briefly cook and serve.


  • olive oil
  • 1½ kg lamb neck, well trimmed & cut in pieces
  • plain flour
  • 12 baby potatoes (chats), peeled
  • 12 baby onions, peeled
  • 12 medium button mushrooms, wiped
  • 2 medium carrots, cut in pieces
  • 2 litres chicken stock
  • a good slurp of balsamic vinegar
  • 2 bay leaves
  • sea salt & freshly ground pepper
  • 3 pieces preserved lemon, flesh discarded & rind sliced
  • 2 tbsp chopped fresh parsley
  • a few thyme sprigs
  • 1 cup frozen peas
  • 3 heaped tbsp mashed potato

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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