Lamb Neck Stew (Irish Style)

This hearty Irish-style stew turns one of the most underrated cuts — lamb neck — into a rich, soul-warming feed. Slow-simmered with potatoes, carrots and a little barley, grass-fed Hunter Natural lamb neck becomes spoon-tender and deeply savoury. Neck is full of flavour and made for this kind of slow, gentle cooking. It's old-fashioned comfort food at its best, perfect for a cold Hunter Valley evening.

Cut: Lamb Neck

Ingredients

• 1kg lamb neck pieces
• 4 potatoes, chunked
• 3 carrots, chunked
• 2 onions, chunked
• 2 cups stock
• Pearl barley (optional but traditional)
• Fresh thyme, bay leaves
• Salt, pepper

Method

1. Brown neck pieces in a hot pan
2. Remove, layer vegetables in bottom of pot
3. Place lamb on top
4. Add stock, barley, herbs
5. Cover, simmer low for 2.5-3 hours (or slow cooker on low 6-8 hours)
6. The meat should fall off the bones

Why neck? It's the most flavourful cut on the lamb. All that connective tissue breaks down into silky, rich broth.