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Crown Roast

French Trimmed Best End Neck of Lamb with Apricot Stuffing

How to cook

Preheat oven to 180*c/360*f/Gas Mark 4

Cook for 30 minutes per lb plus an extra 30 minutes

How to prepare

Take two best ends of neck, Ask your butcher to remove the bark, chine bones, French trim and sew together mincing all the trimmings. You can then make a suitable lamb and apricot stuffing and fill the centre, use frills for garnish