Lamb Stewing Neck
£8.80 – £23.60
Lamb stewing neck is great value and supremely tasty. It stands up well to strong flavours such as garlic, rosemary and cumin, and can be used in a wide range of dishes. It is perfect for stews and casseroles and will add real depth of flavour to the gravy. If you’re feeling creative, lamb neck is wonderful in massaman curry. Give it plenty of time to cook slowly and you’ll be rewarded with a rich, warm and silky sauce.
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.
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.
| DETAILS |
| Indulge in the rich and hearty flavors of our Lamb Stewing Neck at The Black Farmer. Sourced from ethically raised lambs, our stewing neck cuts are the epitome of tenderness and taste. Perfectly suited for slow cooking or braising, these succulent and bone-in cuts add depth and richness to your favorite stews and casseroles. With its generous marbling and melt-in-your-mouth texture, our Lamb Stewing Neck promises a comforting and unforgettable dining experience. Embrace the heritage of traditional cooking with this versatile and flavorful cut, and let The Black Farmer be your trusted source for superior quality lamb that supports sustainable farming practices. |
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| STORAGE ADVICE |
| To maintain the quality and freshness of Lamb Stewing Neck, it is recommended to store it in the refrigerator at a temperature of 32°F to 40°F (0°C to 4°C). Keep the stewing neck in its original packaging or place it in an airtight container or resealable plastic bag to prevent any potential cross-contamination or exposure to odors. Properly stored, Lamb Stewing Neck can be refrigerated for up to 2-3 days. If you wish to extend its shelf life, you can also freeze the stewing neck. Wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe bag or container. Frozen Lamb Stewing Neck can maintain its quality for approximately 2-3 months. Thaw the frozen meat in the refrigerator before cooking for the best results. |
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| PACKAGING |
This pack contains 3-4 pieces.
Your item will arrive in a 100% recycled box lovingly packed with FSC-certified shredded spruce from Britain and Sweden, natural sheep’s wool insulation and non-toxic chilled gel packs, all of which can be reused, composted or recycled. To recycle the gel packs, simply cut a corner and dispose of the contents through your normal domestic waste system, as the gel isn’t harmful to the environment. Better still, reuse them by storing in the freezer and chilling other products. The only component from our packaging that can’t be recycled are the foil liners which need to be go in household waste; the poly bags meat comes in needs to go in plastic recycling. |
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| COUNTRY OF ORIGIN |
UK |
Here’s cooking instruction for Lamb Stewing Neck:
1. Start by preparing your ingredients. Gather lamb stewing neck, onions, garlic cloves, carrots, potatoes, fresh herbs (such as rosemary and thyme), salt, pepper, olive oil, and broth (such as beef or vegetable).
2. Trim any excess fat from the lamb stewing neck and season it generously with salt and pepper.
3. Heat some olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, add the lamb stewing neck and sear it on all sides until nicely browned. This will help seal in the juices and enhance the flavor.
4. Remove the lamb from the pot and set it aside. In the same pot, add the chopped onions and minced garlic. Sauté them until they become soft and translucent, about 5 minutes.
5. Return the lamb stewing neck to the pot and add enough broth to partially cover the meat. You can also add additional water if needed.
6. Bring the liquid to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer gently for about 2 to 2.5 hours. This slow cooking process will make the lamb tender and flavorful.
7. After the initial cooking time, add the carrots and potatoes to the pot. Continue simmering for another 30 minutes or until the vegetables are cooked through.
8. Taste the stew and adjust the seasoning with salt and pepper if necessary. If you desire a thicker stew, you can mix a tablespoon of cornstarch with a little cold water and stir it into the pot. Cook for an additional 5 minutes to allow the stew to thicken.
9. Before serving, garnish the lamb stewing neck with fresh herbs like rosemary and thyme for added aroma and flavor.
10. Serve the lamb stewing neck hot with crusty bread or over a bed of mashed potatoes for a comforting and delicious meal.
Enjoy your Lamb Stewing Neck!
| INGREDIENTS |
N/A |
| ALLERGY ADVICE |
N/A |
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Nutiritional information typical values per 100g,
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as sold |
| Energy |
231 kCal |
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| Fat |
20.4 g |
| of which saturates |
9.9 g |
| Carbohydrate |
0 g |
| of which sugars |
0 g |
| Fibre |
0 g |
| Protein |
11.9 g |
| Salt |
0 g |
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