Slow Cooked Lamb Neck with Blackberries



  • 1 onion - diced
  • 1 cup red wine
  • 1 cup beef stock
  • 1/4 cup balsamic vinegar
  • 1 teaspoon cardamom
  • 1 bay leaf
  • 1 tablespoon fresh thyme leaves
  • 3 cloves garlic
  • 2 cups black berries (Ettrick Gardens)
  • 1 packet meaty lamb neck bones (Cardrona Merino)
  • Salt and pepper
  • 300g Pearl couscous
  • ¾ cup sliced fresh flat leaf parsley
  • 1 lemon
  •  tablespoon oil
  • 1 bunch greens of choice


  • Add the diced onion, red wine, beef stock, cardamom, bay leaf, thyme, crushed garlic cloves, 1 cup of the blackberries and salt and pepper to your slow cooker and give it a light stir.
  • Place the lamb neck on top and cook on low for 8 hours. Turning the lamb once.
  • After 8 hours remove the lamb and set aside.
  • Remove the bay leaf and blitz the sauce in the slow cooker with a stick blender until thickened slightly.
  • Add in the final cup of blackberries and turn the slow cooker to high. Leave the lid off and allow the sauce to reduce a little and the berries to cook.
  • While that cooks down, flake the meat off the neck bones with a fork.
  • Cook the pearl couscous as per packet instructions, replacing the water with chicken or vegetable stock.
  • Stir ¼ cup cut parsley into the couscous, taste, season, and set aside.
  • Wilt your greens in a tablespoon of oil on a medium – low heat until vibrant green.
  • Finish the sauce with the juice of one lemon, ½ cup cut parsley and taste and season with salt and pepper.
  • Serve the sauce on the plate first followed by the couscous, wilted greens and the flaked meat.
  • Enjoy!


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