A winter meal fit for royalty.
4 whole lamb necks, bone in
salt and black pepper, to taste
cloves from two heads of garlic
a few sprigs of rosemary
2 cups (500ml) red wine
200g smoked chèvre
100g pine nuts
Preheat the oven to 170ºC. Place the lamb necks on an oven tray, season with salt and pepper and roast uncovered for two hours.
Add the garlic, rosemary and red wine to the tray, cover it with foil and roast for another hour or until the meat is tender but not falling apart, then discard the cooking juices and set the necks aside to cool.
Combine the chèvre, pine nuts and egg in a mixing bowl and season to taste. Work the stuffing with your hands until it is well combined, then set it aside.
Place a large piece of clingfilm on your work surface and work with the cooled lamb necks on top. Carefully open each one (without letting it fall apart) and remove the bones. Shape the stuffing into a cylinder and place it in the cavity of each neck where the bones were. Close the necks and roll them up tightly in the clingfilm, then refrigerate for at least three hours until they have set.
Before serving, preheat the oven to 180ºC. Remove the lamb from the fridge and cut the roll into 1cm-thick slices. Remove the clingfilm, place the slices on an oven tray and heat them in the oven for 10 minutes. SERVES 8
Recipes and food production Peter Rose and Zian Oosthuizen
Styling Lauren Gormley and Mia Vincent Photographs Toby Murphy
This recipe originally appeared in HL June 2015