Method

Step 1: Place the olive oil into a large non-stick frying pan and place over high heat.

Step 2: Seal off each side of the lamb necks until lightly caramelized then place into a slow cooker.

Step 3: In the same pan fry off the onions until they are soft and golden brown, then remove from the heat and add to the slow cooker with the lamb necks.

Step 4: Add the rosemary, thyme, preserved lemon, stock and fennel bulbs then place the slow cookers onto a high setting, cover with a lid and allow to cook for 6 to 8 hours, or until the meat is falling from the bone. This time will depend on the slow cooker being used.

Step 5: Remove the necks from the slow cooker and set aside to cool slightly.

Step 6: Strain the stock into a bowl and place into the fridge to allow the fat to separate and firm up.

Step 7: Once the necks are cool enough to handle remove the meat from the bone, set aside.

Step 8: Once the fat has hardened remove with a spoon and discard. Place the remaining stock into a pot and place back over a high heat and reduce by two thirds.

Step 9: Fold the cooked lamb through the reduced sauce and serve, topped with parsley.

Step 10: Serve with Cous Cous and fresh herbs with and chutney.