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Best neck of lamb
£15.42 per kg
Best neck chops come from under the shoulder and are marbled with fat, which makes them ideal for slow, wet cooking rather than the grill. This is the cut for a proper Lancashire hotpot or an Irish stew, layered with onions and potatoes and left in a low oven. Excellent value and huge on flavour.
This is a slow cook. 150°C covered for 2-3 hours in a hotpot or stew. Grilling it will only make it chewy.
300–350g per person on the bone for a hotpot or stew.