| Ingredients | How to cook lamb neck chops

How to cook lamb neck chops

A cut which is often overlooked in the meat cabinet, it is an absolute stunner when cooked long and slow resulting in delicate, tender, flavoursome meat that falls off the bone.

The cut

Neck chops when cooked long and slow are a real treat. There is a large bone and fat proportion to lean and ultimately needs long, slow cooking to tenderise.

How to cook

Best cooking methods – Slow, Simmer

Typically sold as thick, bone-in slices, lamb neck is inexpensive and full of flavour. Like oxtail, neck meat also has plenty of collagen, a natural compound in red meat that lends a silky richness to stews, braises, ragùs, and other slow-cooked dishes. Sprinkle the neck chops with a dash of salt and coat the sides with flour. Add them to a hot skillet on medium-high heat for 5-10 minutes until evenly browned on all sides.

Transfer neck chops to a slow cooker. Depending on your chosen recipe, this is when you add herbs, vegetables and flavours. Cover with liquid to cover the oxtails by about 2cm. Cover with a tight lid and cook on low for 6-8 hours or 3-4 hours on high heat. Be careful not to remove the lid and stir as this will allow the heat to escape. Transfer to a serving platter and let the chops rest for 3-5 minutes before eating.

Nutritional information

  • Good source of Protein
  • Good source of Vitamin B12
  • Good source of Zinc
  • Source of Iron
  • Low Sodium
Nutrient Composition:

Leg Steaks, Boned, Raw, Lean (per 100g)

  • Energy: 630kJ
  • Energy: 150kcal
  • Protein: 20.3g
  • Total Fat: 8.0g
  • Saturated Fat: 3.1g
  • Polyunsaturated Fat: 0.3g
  • Omega 3: 0.51g
  • Monounsaturated Fat: 2.2g
  • Cholesterol: 70.8mg
  • Sodium: 57mg
  • Iron: 1.0mg
  • Zinc: 2.8mg
  • Vitamin B12: 2.9ug
  • Vitamin D3: 0.02ug
  • 25-OH Vitamin D3: 0.118
  • Selenium: 4.7ug

Consider nutrition information of other ingredients added while cooking.

Source: The Concentration of Selected Nutrients in New Zealand Beef and Lamb Cuts and Offal Items, 2nd edition. Massey University, May 2013.

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