Updated: Jan 28
The slow cooker I use cost £50 and has never disappointed me. It is the best time and money saving meal preparation tool for cooking large quantities of meat, vegetables and fruit (not necessarily together but look out for the release of the slow cooked ox cheek, apple and onion recipe). The trick for fatty cuts of meat like lamb neck is to start the recipe approximately 8 hours before you want to eat it. This allows the flavours to infuse and the meat to become extremely tender. It will cook in less time on a higher setting but I don't recommend sacrificing the flavour and tenderness of gelatinous meat unless you are left with no choice. Avoid removing the lid for longer than 10s more than once as the cooking time will increase by around 30 mins each time. The protein and saturated fat content of the lamb can help to prevent overconsumption of other foods as well as increase the body's ability to build, repair and function optimally. The stewed vegetables are nourishing and comforting. Lastly, any leftover broth can be consumed on its own or used as a highly nutritious, flavoursome stock for another recipe. If there is extra space in the cooker for more meat and veg, increase the portion sizes appropriately if you are catering for others or have storage space in your fridge and/or freezer for extra portions. Freeze for up to 3 months.
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Servings: 2 (1-2 servings per portion) Prep time: 25 mins
Cooking time: 4-8 hours
Total time: 4h25-8h25 hours
Recipe Cost: £5!
Nutritional Content (per serving)
Total Fat: 70g
Saturated Fat: 25g
Total Carbohydrate: 20g
250g lamb neck
1-2 medium carrots
1 large brown onion
2 celery stalks
2-3 tbsp extra virgin olive oil
3 bay leaves
1 tbsp Bragg's unpasteurised apple cyder vinegar
6-8 sprigs fresh rosemary
Pinch of sea salt and black pepper
100ml boiling water
1. Preheat the oven to Gas Mark 6/ 200C/ 400F. Place an appropriately sized piece of tin foil on a baking tray, then place the lamb neck on top, then into the oven for 20-30 mins.
2. While the lamb is in the oven, dice the onion and let it sit for 5-10 mins.
3. Slice the carrots and celery into small pieces. Discard the ends.
4. Add the onions to a slow cooker followed by the carrots, celery, bay leaves, boiling water. Season with salt and pepper.
5. Cut small slits in the lamb and put around 3 or 4 sprigs of rosemary into each neck. Place the lamb on top of the vegetables. Drizzle 1-2 tbsp olive oil and season with salt and pepper.
6. Set the slow cooker to the lowest temperature and leave for at least 2.5/3 hours before checking, stirring the vegetables, and turning the lamb over. Drizzle 1 tbsp oil over the lamb. Leave for another 1.5-5 hours.
7. Consume within 2 days.
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ABOUT THE AUTHOR
Co-founder of 'The Evolved Way', and experienced personal trainer, Samson practices what he preaches. His own healthy lifestyle, which informs this site, is based on understanding the right way to eat and exercise, not excluding of course going out and enjoying life knowing you can still feel and look good.