Pistachio, parsley, coriander seed and Aleppo pepper make for a delectable filling for Yeringberg lamb neck. This fragrant seasoning engulfs the lamb as it slowly roasts. It’s one to take away with you over the long weekend - the beauty of this cut means any barbeque or oven can handle it.

Ingredients

Rolled Lamb Neck with Pistachio, Lemon & Garlic

Lamb Sauce

Olive Oil

Salt

If cooking over charcoal, heat a BBQ using our charcoal heat control technique to an even 160C heat. Otherwise, preheat the oven to 160C.

Charcoal cooking

Rub the lamb neck with olive oil and place onto the preheated barbeque grill. Roast for an hour and twenty minutes in the preheated barbecue.

After the cooking time has passed, remove the lamb from the heat and rest for 15 minutes. Remove the butcher’s twine, carve into thick slices and serve with warmed lamb sauce.

Oven cooking

Rub the lamb neck with olive oil and place onto a medium-sized roasting tray. Roast for an hour and twenty minutes in the preheated oven.

After the cooking time has passed, remove the lamb from the heat and rest for 15 minutes. Remove the butcher’s twine, carve into thick slices and serve with warmed lamb sauce.