Lamb
Lamb Neck
Lamb neck is packed full of flavour whilst being great value. Lamb neck is one of the finest slow cooking cuts available. With plenty of collagen and great muscle fibres this makes a superb stew: In fact it's the key ingredient in Irish Stew, one of the best winter warmers.
What you get: 1 joint of 920g · serves 3–5
How to cook: For the perfect lamb neck stew, start by heating a casserole dish over a medium heat with some olive oil. Dust your lamb neck all round with flour and a little salt and add to the pan. Colour your lamb neck well all round and remove. Add a little more oil and sweat down some diced carrots, onions and celery. Add some tomato puree, rosemary and cook out. Pour in some good white wine and chicken stock. Bring to the boil, take off the heat and add your lamb neck back in. Place the stew in a 170°C oven and cook for 2 hours. Remove from the oven and add a small amount of pearl barley, ensuring there is enough liquid for it to absorb. Cook in the oven for a further 30 minutes and serve with some crusty bread.
Choose your cuts in a box from £95. Free meat in every box, free delivery.
Storage
Once defrosted, keep it in the fridge and cook it within 24 hours. Do not refreeze raw meat once it has defrosted.
Defrosting
Quicker: keep it in the vacuum pack and submerge it in cold tap water, changing the water every 30 minutes. Cook it straight away once defrosted.
Never defrost meat at room temperature.
Cooking
Mince, diced meat and burgers must be cooked until steaming hot all the way through, with no pink meat left.