Uncle Beef

Stewing Lamb Neck

£17.59
£17.59
Sale

Stewing Lamb Neck - 1KG 

Full product description

Rich, comforting and packed with flavour, stewing lamb neck loves a gentle, unhurried cook. This hardworking cut is naturally collagen-rich, so it turns meltingly tender and gives you a glossy sauce without thickeners. Use it for classic stews, tagines and curries, or slow-braise and shred for pies and pastas. Brown well, add aromatics and liquid, then let time do the rest—oven, slow cooker or pressure cooker all work a treat.

Why you’ll love it

  • Collagen-rich cut that cooks spoon-tender

  • Makes a naturally silky sauce as it braises

  • Versatile: stews, tagines, curries, pies and ragù

  • Great value comfort cooking with big lamb character

Cut details

  • From the neck; supplied as bone-in pieces (neck chops) or boneless chunks depending on batch

  • Butcher-trimmed; size of pieces may vary slightly

  • Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

  1. Pat dry, season generously. Brown well in a hot pan.

  2. Add onion, garlic, herbs/spices; deglaze with stock, tomatoes, wine or ale.

  3. Oven braise:

    • Boneless chunks: 160°C (fan 140°C) 1¾–2½ hours

    • Bone-in chops: 150–160°C (fan 130–140°C) 2½–3½ hours

  4. Slow cooker: Low 7–9 hours (or High 4–5 hours) after browning.

  5. Pressure cooker: 30–50 mins at pressure; natural release.

  6. Reduce the liquor to a glossy finish and check seasoning.
    Food safety: Serve piping hot throughout and fully tender.

Serving ideas

  • Moroccan-style tagine with apricots, almonds and couscous

  • Irish-style stew with carrots, potatoes and parsley

  • Lamb neck curry with basmati rice and naan

  • Pulled lamb pies under puff pastry or folded through pappardelle

Storage & handling

  • Keep refrigerated below 5°C

  • Once opened, cook within 1 day

  • Suitable for home freezing on the day of purchase; defrost in the fridge and use within 24 hours

  • Do not refreeze once defrosted

FAQs

Bone-in or boneless—what’s the difference?
Bone-in brings extra richness and body to the sauce; boneless is quicker to prep and easy to portion.

Do I need to brown it first?
Yes—browning builds flavour and colour for a better finished dish.

Why is the sauce so silky?
Neck is full of collagen which melts to gelatine during a long, gentle cook.

Can I cook it a day ahead?
Ideal—flavour improves overnight. Chill, remove any set fat, and reheat gently until steaming.