This is one of our rustic slow cooked on the bone favourites. The simplicity of the softly braised lamb is matched with the fresh herbs, spices and smoky flavours of camp fire cooking.
Camp Oven Slow Cooked Lamb Neck Stew
Published on May 29, 2018 | By appetite4thewild |
- Prep Time
- Cook Time
- 2.5kg Lamb necks
- 2.5 litres chicken stock
- 3 large carrots, chopped
- 3 spring onions, sliced
- 1 large brown onion, chopped
- 6 cloves fresh garlic, crushed
- 3 tbsp capers
- 2 tbsp ground coriander seeds
- 1 cup chopped parsley
- 1 cup chopped rosemary
- 1 tbsp Masterfood bush spice
- 1 cup rick gravy mix, Maggie
- Place chicken stock in 8.5 litre oval alloy camp oven. Add lamb necks, bring to boil and reduce heat and simmer for 1 hour.
- Set aside until fat solidifies on the top of the stock. Remove the fat with a spoon.
- Add carrots, spring onions, brown onion, garlic, capers, coriander seeds, parsley, rosemary, bush spice to the oven and simmer over the camp fire for 5 hrs.
- Mix rich gravy mix with the least amount of water as possible to combine.
- Remove lid from camp oven and stir through gravy, simmer for an hour until stew thickens.
- Serve on creamy mashed potato.
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