Adventurous cooks should consider using more lamb stewing neck, as it is highly nutritious and rich in flavour. With a bit of skill and care, it can create absolutely sensational dishes.
When choosing a cut of lamb, look for firm, fine-grained meat with a velvety texture; it should be moist, rather than dry or slimy. We work with traditional expert butchers to make sure that every cut is of the highest standard, helping with flavour, ease-of-cooking, and presentation.
The Black Farmer works with the best local suppliers. We source highest-quality lamb from the South West of England, which is fed on grass and free to graze the lush fields that abound in the area. We show our passion for high welfare by promoting traditional farming methods and encouraging a sustainable and ethical approach to meat eating. This approach reduces animal stress and lowers food miles as much as possible.
Lamb stewing neck is vacuum packed to extend its freshness naturally. This makes it suitable for freezing, too. Make sure you defrost the meat very slowly, ideally in a refrigerator overnight.
This pack contains approximately 3-4 pieces.
Lamb stew neck recipe:
- 4 Bone-In Lamb Neck Chops
- 2 Tbsp Lard
- 1 (250g) Large Onion
- 400g (2.5 Cups) Floury Potatoes
- 500ml (2 Cups) Beef or lamb Stock
- 2 Bay Leaves
- 2 Sprigs Fresh Thyme
- 100g (2/3 Cup) Parsnip
- 100g (2/3 Cup) Carrot
- 2 Tbsp Worcestershire Sauce
- Heat a large wide pan that you have a lid for over a medium high heat.
- Season the lamb with salt and pepper.
- Add the lard and when it has melted sear the lamb until golden on both sides.
- Peel the onion, cut it in half and cut into half-moon shapes that are around 2-3mm thick.
- Peel half of the potatoes and cut them into a 1cm dice.
- When brown remove the lamb and set it aside.
- Add the onions and cook for 5 minutes until they start to soften.
- Add the potatoes and cook for 5 minutes.
- Pour in the beef or lamb stock scraping any residue from the base of the pan.
- Throw in the bay leaves and thyme, have a taste, and add salt as required.
- Pop on the lid and transfer to the oven and cook at 160°C or 320°F for 1 hour.
- Peel and cut the parsnip and remaining potato into 2cm cubes.
- Cut the carrot into 1cm thick rounds.
- After an hour remove the pan and mash some of the potatoes against the side of the pan.
- Add the Worcestershire sauce.
- Taste and add salt and pepper as required.
- Sprinkle the larger chopped vegetables around the pan, cover with a lid and then return to the oven for another 90 minutes.
This product has a shelf life of 12 days from the date of delivery.
Product photography is representative only. As these products are freshly butchered for your order, sizes and thicknesses may vary. Weights and portions will be as stated.