Pairing beer with food


Melbourne’s best European chef

When it comes to authenticity, you really can’t beat Chef Thomas Stocklinger. Born and raised in Austria, but luckily now calling Australia home, Aussie’s get to experience and taste a little bit of Europe in Melbourne.

Personally, the Crispy-skinned Pork Hock with golden potatoes and red wine cabbage is a FAVOURITE of mine, but Chef Stocklinger has shared another delicious recipe.

Indulge in Twice cooked stuffed lamb neck on soft polenta and get addicted


Twice cooked stuffed lamb neck on soft polenta


4 lamb necks (ask your butcher to de-bone the necks for you)

salt and pepper


butchers string

glad wrap

pot for poaching


for stuffing


½ loaf, white stale bread

1 onion, finely chopped

2 cloves of garlic

hand full of chopped parsley

100g smoked almonds

100g butter

1 free-range egg, beaten

Pinch of nutmeg

¼ cup of sour cream

Salt and pepper


Olive oil for roasting


Ask the butcher to de bone the lamb necks, it is rather time consuming if you don’t have the experience.  Lay the meat in front of you and look for a strip of cartilage running through the middle of the meat, try to butterfly either side of the cartilage to get a square piece of lamb neck, then lay it between two layers of cling wrap and tenderise it with a meat mallet as thin as you can without damaging it.  Season with salt and pepper and set aside.



Cut ½ loaf of rindless white bread into 1×1 cm cubes and put into a mixing bowl

In a pan melt the butter and add the onions, parsley, smoked almonds and garlic.  Sauté until soft then add ¼ of a cup of milk and bring to the boil.   Remove from heat


Add the warm mixture to the cubed bread with the sour cream and egg and season with nutmeg, salt and pepper

You should end up with a soft dough which is not too wet or too dry.


Lay the necks in front of you and put the stuffing along the length of the lamb neck, roll and tie with butcher’s twine in several spots 2cm apart, then roll the lamb necks in cling wrap and thy the ends so no liquid can get into the lamb when you poach it.

Have a pot or a water bath on about 90 degrees C and poach till lamb necks are tender which should take about 2-½ hours.


Remove cling wrap and place poached neck into a roasting pan with a little bit of olive oil.  Place into pre heated oven at 200 °C and roast until golden brown


To make polenta

I use ½ L of milk to 70g of polenta

Salt pepper

1 clove of garlic crushed

100g good aged parmesan (optional)


Bring milk to the boil, add garlic, salt and pepper and while constantly stirring, add polenta, cook on slow heat for about 40 min,

To assemble, spoon some polenta onto the middle of the plate.  Cut off the ends of the lamb neck leaving an even piece which can be sliced into three neat slices.  Place these pieces on top of the polenta.

At Mutti’s, we serve this dish with steamed Dutch carrots and green beans.


You can also roast the neck bones to create a sauce, or the easier way is to buy a good “salt reduced” stock from your butcher and reduce it with a small amount of good quality red wine.



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