Marinade neck in olive oil, plenty of fresh herbs and garlic. Sear on all sides in a hot pan until brown, then cover with plenty of white or red wine and cook in a low oven for around 2 hours, or until falling off the bone. Meat simply falls off the bone with yummy au jus to boot. Pages 16, 24 and 25 of The Goat Gourmet Cookbooklet.
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