
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
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.