Method

• 1.
  Begin this recipe at least 8 hours ahead.
• 2.
  Preheat a crockpot to high. (If you don't have a crockpot, use a heavy-based casserole dish with a tightly fitting lid as close to the size of the lamb necks as possible.)
• 3.
  Add the olive oil, onion, garlic and fresh herbs. Cook until the onion is beginning to colour. Add the lamb neck and quickly turn it around in the onion, garlic and herb mix. Add the preserved lemon, verjuice and consomme. Season with freshly ground black pepper. Reduce heat to low and cook for 8 hours. (If cooking in the oven, preheat to 180°C and cook for 3 1/2-4 hours depending on the quality of the lamb.)

• 4.
  Remove the lamb necks from the crockpot or casserole dish and set aside.
• 5.
  Pour the juices into a saucepan and cook over high heat to reduce to a sauce. Check seasoning, and add the olives to warm through.
• 6.
  Serve the lamb neck with steamed silverbeet and pickled quince and ladle over the thickened sauce.