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Round neck lamb
Well-marbled neck chops for stews and hotpots.
£9.88 per kg
Round neck chops are cut through the neck, with the bone in and good marbling running through the meat. Long, slow, wet cooking is what they want. Brown them off, layer with onions and potatoes and leave them to it. The bone enriches the gravy while it cooks. Cheap, honest and delicious.
Brown first, then 150°C for 2.5-3 hours in liquid. The bone enriches the gravy, so leave it in.
300–350g per person on the bone.