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Recipe by local chef Simon King,  proprietor of 1861 Restaurant in Cross Ash.


  • 1kg diced neck fillet or shoulder of lamb
  • 375mls white wine
  • 1 litre reduced lamb stock
  • 3 large carrots diced
  • 3 large onions diced
  • 4 cloves of garlic
  • Large sprig of rosemary



Fry the lamb and vegetables until golden brown on all sides, drain excess fat through a colander.
Boil the wine and reduce by half, add the lamb stock, and bring to the boil, then add your fired lamb and vegetables bring the whole mixture back to the boil and add your rosemary.
Place in a medium oven 140 oc or gas mark 3 for 1and a half to 2 hours, or until tender.
Drain the meat from the sauce, bring the sauce to the boil and reduce until you reach a sauce like consistency, return the meat to the sauce and season.  Serve with a selection of seasonal vegetables and new potatoes.


Recipe by Simon King

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