Hello team
I picked up a couple of lamb necks from Troy's last week - looking to cook them up either Anzac Day or on the weekend.
Eaten them plenty of times, on a whole spit (with Father in Law fro Greek easter) but Ive never cooked them before.
Is this just a standard low and slow cook? They are about 1kg each but i have no idea how long they will take.
Anything special or different about how they need to be cooked, managed or prepped??
Any tips or advice would be great