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Slow-Cooked Vindaloo Lamb Neck

Meltingly tender, fall-apart Vindaloo lamb neck on the bone with a fresh, zingy fennel salad.

3 hours 10 minutes +

Total Time

10 minutes

Prep Time

3+ hours

Cook Time

Overnight

Marination Time

4

Feeds

We're extremely excited to be teaming up with Gymkhana Fine Foods to bring you a series of three incredible recipes featuring some stunning lamb and Gymkhana's finest cooking sauces and marinades for Michelin-starred quality dishes at home. 

First up is this incredible recipe for meltingly tender, fall-apart Vindaloo lamb neck on the bone with a fresh, zingy fennel salad. The perfect centrepiece for your Easter feast!

Slow-Cooked Vindaloo Lamb Neck

Ingredients


Method:

1

Rub the whole neck with the Vindaloo Sauce and leave overnight to marinate.

2

Line a tray with baking paper, place the neck on its side on the tray, cover with another sheet of baked paper, and tightly wrap in two layers of tin foil.

3

Cook at 140°C fan-assisted gas mark 1 for 4 hours, then leave to rest for 20 minutes while you make your salad.

4

Use a Japanese mandolin to shave the fennel and red onion finely. Then, chop the mint leaves as small as possible and add them to the fennel and onion, along with the lemon juice, olive oil, and a good pinch of salt to season.

5

To serve, run a spoon down the neck of the lamb – the meat should fall apart – and serve with the zingy salad.

Ingredients

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