Although this recipe calls for a long cooking time in the slow cooker, once set you can leave it on during the day and it will be ready by dinner time. You then just need to prepare veggies and you are set. The lamb neck is a cheap cut of meat and very sweet and tender. The meat will fall off the bone once it is ready to serve.

Serves: 2-3 (for additional serves, add an extra lamb neck)
Prep time: 10 minutes
Cooking time: 6-8 hours in slow cooker

Ingredients:
1 lamb neck
3 rashers or organic bacon with rind removed
6 button mushrooms
1/2 brown onion
2 cloves of garlic
2 tbs of seeded mustard
Olive oil
Salt and pepper
10 Brussels sprouts
1 sweet potato

Method for lamb neck
Chop button mushrooms, onion, garlic, bacon and add to a saucepan or cooking pot and sauté on stove top with olive oil
Saute on low heat
Brown lamb neck in cooking pot then add contents to slow cooker
Add mustard and stir contents around then place lid on slow cooker
Start slow cooker on high for first hour then set to low. If you are unable to set slow cooker back to low after one hour, start slow cooker on low heat
Leave in slow cooker for 6-8 hours

Method sweet potato chips
Pre-head oven to 180
Approx 30 minutes before serving chop sweet potato into thin strips
Place sweet potato chips on a baking tray lined with baking paper
Place in oven for around 25-30 minutes, turning half way
For last 10 minutes, change oven setting to grill
Keep an eye on potatoes to make sure they don’t burn

For Brussels sprouts
Prepare Brussels sprouts approx 10 minutes before serving
Boil kettle
Wash sprouts
Place in water for approx 7-10 minutes. Check with a fork. If fork enters the sprout, remove from heat
Drain sprouts and in a pan add olive oil
Lightly brown the sprouts then they are read to serve
Add olive oil, salt and pepper to taste

Once the lamb neck has cooked, the meat should fall off the bone onto the plate
Spoon out the mushrooms, onion, mustard and bacon sauce onto lamb