Archive of BBC Food Recipes

Neck of lamb with lemon and thyme

Prep time less than 30 mins
Cook time less than 30 mins
Serves 5-6
Neck of lamb is a cheaper cut of meat, but no less delicious if cooked long and slow with plenty of seasoning.


  1. Heat the oil in a heavy-based saucepan. Add the lamb and allow it to sizzle and spit, turning occasionally until lightly browned all over.

  2. Add the lemon juice, thyme, water or stock, a little salt and plenty of pepper. Bring to the boil then turn down the heat to a gentle simmer and place a lid on the pan. Cook gently, turning the meat over occasionally, for about 50 minutes, until the meat is tender.

  3. Serve with plenty of good white bread and a perhaps a simple Greek style tomato and onion salad.


  • 2 tbsp olive oil
  • 1kg/2¼lb scrag end of neck of lamb, on the bone, or chops from the neck end, or both
  • juice of 1½ lemons, plus a little thinly pared rind
  • 6-8 sprigs of thyme
  • a wine glass of water, or lamb stock
  • salt and fresh ground black pepper

To serve

  • white bread
  • Greek-style tomato and onion salad

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Neck of lamb with lemon and thyme

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