Slow-Cooked Lamb Neck Roti - Majestybakery
Make the lamb Preheat the oven to 325°. In a large enameled cast-iron casserole, heat the oil. Season the lamb with salt and pepper. In 3 batches, brown the lamb over moderately high heat, turning once, about 10 minutes per batch. Transfer to a plate. Add the onions, carrots, celery, garlic, thyme and bay leaves and cook over moderate heat, stirring occasionally, until the vegetables are softened and golden, about 15 minutes. Add the tomato paste and cook, stirring, until it begins to darken, about 1 minute. Add the sherry vinegar and cook, scraping up any browned bits. Return the lamb to the casserole along with 6 cups of water and bring to a simmer. Cover and braise in the oven for about 2 hours, or until the meat is very tender. Uncover and let cool for 30 minutes.