[Frozen] Farmland Lamb Neck Portion 1kg – Halal – New Zealand

Description

Elevate your dining experience with our Farmland Lamb Neck Portions, a premium cut renowned for its rich flavor and succulent texture. Sourced from the pristine pastures of New Zealand, these lamb neck portions are expertly trimmed and full of tender meat, perfect for slow cooking to develop deep, savory flavors. Ideal for braising, stewing, or slow-roasting, they offer a melt-in-your-mouth experience with every bite.

Whether you’re preparing a hearty stew, a comforting braise, or a gourmet roast, our New Zealand Lamb Neck Portions promise a taste of culinary excellence and the highest quality in every meal.

Product Details

Country of Origin: Australia
Ingredients:
Storage: Keep frozen at or below -12°C (0°F). Do not refreeze after thawing.
Carton Pack Size:  
Product Code: HB16-009H

Product Recipe

COOKING & PREPARATION:

Thawing:

Refrigerator Thawing: For best results, transfer the frozen lamb neck portions from the freezer to the refrigerator. Allow them to thaw slowly for 24-48 hours. This method maintains the meat’s quality and ensures even cooking.

Quick Thawing: If you’re short on time, use the Cold-Water method. Place the lamb portions in a sealed plastic bag and submerge in cold water, changing the water every 30 minutes. This usually takes 1-2 hours. Cook immediately after thawing.

Preparation:

Seasoning: Pat the lamb neck portions dry with paper towels. Rub them with your preferred seasoning blend, which can include salt, pepper, garlic, rosemary, thyme, or other herbs and spices. For added flavor, marinate the lamb overnight in the refrigerator.

Cooking:

Braising (Recommended Method):

Preheat your oven to 325°F (163°C).

Heat a heavy-bottomed oven-safe pot or Dutch oven over medium-high heat. Add a small amount of oil and sear the lamb neck portions on all sides until browned. This helps to develop a rich, caramelized flavor.

Remove the lamb from the pot and set aside. In the same pot, add chopped onions, carrots, and celery, and cook until softened.

Return the lamb to the pot. Add liquids like beef or lamb broth, wine, or a mixture, enough to cover the meat halfway. Include any additional flavorings like garlic, bay leaves, or herbs.

Cover the pot and transfer it to the oven. Braise the lamb for 2.5-3 hours, or until the meat is tender and falls off the bone. Check occasionally and add more liquid if necessary.

Slow Cooker Method:

Place the lamb neck portions in the slow cooker.

Add chopped vegetables (like onions, carrots, and potatoes), and pour in enough broth or cooking liquid to cover the meat halfway.

Season as desired and cook on low for 8-10 hours, or until the lamb is tender and easily pulls apart.

Resting:

After cooking, let the lamb neck portions rest for about 10 minutes before serving. This allows the juices to redistribute, ensuring the meat remains moist and flavorful.

Serving:

Serve the tender lamb neck portions with your choice of sides, such as mashed potatoes, roasted vegetables, or a fresh salad. The rich, flavorful meat pairs beautifully with a variety of accompaniments.

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