Ingredients

Ingredients For the beetroot

• 4 raw beetroot

• 5 star anise

• 10 juniper berries

• 1 cinnamon stick

• 5 cloves

• 300ml/10½fl oz sherry vinegar

For the parsnips

• 3 parsnips, trimmed, peeled and chopped

• 300ml/10½fl oz milk

• knob of butter

• salt and freshly ground white pepper

For the lamb

• 2 x 900g/2lb whole best-ends neck of lamb

• dash olive oil

• 2 banana shallots, finely chopped

• 3 sprigs rosemary

• 3 sprigs thyme

• 3 tbsp redcurrant jelly

• 600ml/1 pint red wine

• 600ml/1 pint lamb stock

• salt and freshly ground black pepper

• 50g/2oz unsalted butter

For the broad beans

• 225g/8oz broad beans, pods removed

• knob of butter

Description

Best-end Neck Of Lamb Is An Economical And Flavoursome Cut And Works Well With Bold Flavours.

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