Step 1: Heat the oil in a heavy pan and toss in the roughly chopped ginger, garlic and onions. If using fresh quinces/apples, add them now. Sweat until golden.

Step 2: Add the spices and cook everything down. Salt the lamb neck and add to the onions, quinces and spices and brown evenly.

Step 3: Turn the heat up a little and deglaze with the sherry vinegar. Turn the heat down and pour in enough stock to half cover the lamb neck.

Step 4: Reheat to warm and then cook for approximately 3½ hours at 120C until the lamb is very tender, turning over the necks half way through the cooking.

Step 5: When cooked, refrigerate the lamb so that you will be able to take the fat off.

Step 6: After the fat has been taken off, return the pan to the stove and reheat to start reducing the sauce. When the necks are slightly warmed, take them out and strip the meat off the bone, leaving the sauce to reduce. Pull the meat apart, taking the parts out that you don’t want to eat, and add it back into the reduced sauce.

Step 7: Just before serving, place the pickled quince juices in the cooking liquid. Boil vigorously to reduce. If you don’t have pickled quince juice, add a squeeze of lemon to freshen the taste.

Step 8: If using pickled quince in place of the fresh quince, add these now and pour over the lamb – it should glisten invitingly. Cover with the chopped coriander and serve.