Emer Fitzgerald’s Braised Lamb Neck Moussaka

I think I’ll cook a neck of lamb moussaka that we tested recently, which we all loved. Neck of lamb is deliciously sweet and terrifically good value for money. I also love a little streaky bacon glazed – that’s a good plan because I can serve that hot or cold so I can be ready for ‘figaries’ of the Irish summer. Served hot it would be delicious with a fondue of ripe tomatoes, some beans and floury potatoes. If the sun is splitting the stones, I’ll serve it with a few salads.

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