Serious Eats - seriouseats.com

Being Greek myself it's great to see a really good recipie for lamb neck bones. (luckily they are readily available to me in Pittsburgh). Although you may want to tweak a couple things. The authentic way is to salt and pepper the lamb necks, with sea salt only of course, brown them in the olive oil and then add the tyme and lemon juice, then add the water. Adding the tyme to the oil and lamb fat deepens the flavor. Also, you want to make sure to cover the pot while simmering otherwise the meat won't be as succulently tender. Plus we also throw in a small onion while simmering. Just suggestions...hope this helps. Keep up the great work!!!!