Description DescriptionBone-in lamb neck chops prepared from Staffordshire lamb. Supplied as a whole neck cut into 4 slices, this is a traditional slow-cooking cut with excellent depth of flavour. Naturally suited to long, gentle cooking, neck chops become tender and rich as the connective tissue breaks down. An ideal choice for a classic Irish stew. Minimum weight 500g. Cooking Guide Brown the chops in a hot pan to seal. Add stock, vegetables and herbs. Cover and cook gently at 160°C (140°C fan) for 2–2½ hours, until tender. Alternatively cook in a slow cooker on low for 6–8 hours. Slow cooking is essential for best results. Serving SuggestionPerfect for traditional Irish stew, casseroles or slow-braised dishes served with mash or crusty bread.
