Lamb, lentil and tomato soup, part 4-side of lamb

This is part four of the side of lamb. I will use the neck, when cooked you end up with about 400 grams of beautiful tender lamb meat. Sorell fine meats still has the side of lamb for $45 (ask if the signs not up), I still have two roasts (both with enough cold meat leftovers for a family of four for lunches for the family, for one or two days) and 2 chop meals to go. So eight meals plus some leftovers and lunches at 5.60 a meal for lamb.

About 700 grams lamb neck
1 onion
5 sprigs Thyme
2 Bay leaf
½ cup celery leaf
2 tablespoons four
2 onions
1 tablespoon olive oil
3 cloves garlic
1 tablespoon oregano
1 teaspoon basil
2 carrots
2 sticks celery
500 grams tomatoes
½ cup lentils
1 cup pasta
80 grams fetta

Roll the neck in the flour and brown on all sides in a pan. Put in the slow cooker with one litre of water, the onion, bay leaf, celery leaf and cook on high for about 4 hour or until the meat is falling for the bone.
Soak the lentils overnight and cook until tender in boiling water, about 15 minutes. Cook the pasta in boiling water for about 10 minutes.
Dice the onion, carrot, celery and crush the garlic, sauté this in a large heavy base pot with the oil. Strain the stock into the pot with the sautéed vegetables and pull the meat off the neck and add this to the pot too. Puree the tomatoes and add this to the pot and the basil and oregano and simmer for 20 minutes then add the cooked lentils and pasta and serve with the fetta crumbled on top.



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