Recipe detail

Lamb/Mutton Neck of lamb with lemon and thyme

25.3. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Lamb/Mutton


Program steps

  • Preheating:
  • 180 °C

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70 %
probe icon Termination by core probe temperature
probe icon80 °C
probe icon 140 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 6

Name Value Unit
neck of lamb 1 kg
lemon, juice only 2 pcs
thyme sprig 7 pcs
water 200 ml
salt 2 g
black pepper 1 g

Nutrition and allergens

Minerals: Ca, Fe, K, Mg, Na, P

Nutritional value of one portion Value
Energy 0 kJ
Carbohydrate 0 g
Fat 0 g
Protein 0 g
Water 0 g


Preheat the Retigo combi oven on combi mode 70%, 140C, core probe to 80C. Place the lamb into an enammeld GN container,
add the lemon juice, thyme, water or stock, a little salt and plenty of pepper and place it in the oven.
Serve with plenty of good white bread and a perhaps a simple Greek style tomato and onion salad.

Recommended accessories

Enameled GN container