LAMB & MUTTON · LAM0143

Lamb Neck

Pack: 1 x 920g

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.

Cooking notes: 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.
Ingredients: Grass Fed Lamb. Slow grown on lush, diverse pastures in regenerative natural systems. All our lamb is hung for a week to develop the rich deep flavour and tenderness our Yorkshire Dales lamb is known for. Slow grown on lush pastures, our lambs live a natural slow life and produce wonderful quality of lamb. Our grass fed lambs are never fed hormones or antibiotics. Grass fed lamb also has higher levels of critical nutrient and phytonutrients beneficial to our health

A standalone product offer or price is not currently verified. Availability and any live offer are confirmed only when you build your box; this page does not infer one from demo or operational data.

Lamb Neck

Pack: 1 x 920g

Cooking notes

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.

Ingredients

Grass Fed Lamb. Slow grown on lush, diverse pastures in regenerative natural systems. All our lamb is hung for a week to develop the rich deep flavour and tenderness our Yorkshire Dales lamb is known for. Slow grown on lush pastures, our lambs live a natural slow life and produce wonderful quality of lamb. Our grass fed lambs are never fed hormones or antibiotics. Grass fed lamb also has higher levels of critical nutrient and phytonutrients beneficial to our health

A standalone product offer or price is not currently verified. Availability and any live offer are confirmed only when you build your box; this page does not infer one from demo or operational data.

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