I found a pack of lamb neck fillets reduced to £3, so I couldn’t resist snapping them up. They’re not something i’ve cooked before, but I knew they’d do best slow cooked, so I sort of experimented, and it turned out pretty well so thought i’d share it.

Total cost: £8, Sainsbury’s (I already had the store cupboard bits)
Preparation time: 20 mins
Cooking time: 90 mins

Here’s what I used:
250g Lamb Neck Fillet
2 Slices of Unsmoked Bacon (Fat Removed)
Bunch of Fresh Rosemary
Generous Lug of Red Wine
Balsamic Vinegar
New Potatoes
A Handful of Chantilly Carrots
Some Asparagus
3 Garlic Cloves
Salt and Pepper for Seasoning
1/4 Beef Stock Cube
1 Small Red Onion

Preheat the oven to 150C/300F

1. Rub the lamb with salt and oil and fry on a low heat for 3–4 minutes, turning regularly to seal the meat.
2. Remove from the heat and place in an oven prof dish (preferably one that has a lid). Add the wine, vinegar, rosemary, onion, and bacon to the roasting dish, add a splash of water, and put in the preheated oven.
3. Leave in the oven for 90 minutes, turning half way through.

4. Half an hour before your meat is cooked, boil the potatoes and carrots in a saucepan until soft.

5. Remove the carrots and place in a roasting tray with a splash of oil and leave until crisp.

6. Use a wok pan to crips the potatoes, and add the garlic, rosemary, salt, and a lug of oil.

7. Just before everything is ready to serve, sear the asparagus on a medium heat for no more than 5 minutes (you don’t want it to go soggy!)

Serve and enjoy!