What shall I do with this lamb?

[milkysallgone]

Well I obviously intend to eat it . I have some pieces of lamb neck to make a stew, but shall I trim off all the fat from around the edges - and shall I leave the bone in the middle? I intend to stew it for a long time.

(Please sy leave it on I am very lazy)

[Carmenere]

Trim off some of the fat and leave the bone in. Fat and bone give flavour to stew but too much fat will make it greasy.

[milkysallgone]

Thank you , I was hoping you would say that. Have posted this in chat and someone said that neck tends to toughen if cooked slowly - any idea if this is true? I was planning on stewing it for a good few hours.

[Carmenere]

No neck should either be cooked quickly or slowly. it will be lovely.

[BloodyStranglingwithBling]

I told you an expert would come along!

[milkysallgone]

Fab, cheers both . Oh actually Carmenere, one last question - to brown or not to brown?

[Carmenere]

Well you were right in a way though Bling as if you cook it medium, like for 20 mins ect, it would be really tough.

[Carmenere]

I always brown but you don't if making Irish stew. But I do and I am Irish, hey ho, but you are not supposed to.

[BloodyStranglingwithBling]

Yup - i have before, and it was awful. Now I just quickly fry it and throw in curry sauce and tomatoes, simmer for about 10 minutes and eat. Delish.

But will bear in mind that it can be done slowly, if done slowly properly for a decent length of time. I tried to make a bredie (South African lamb and tomatoe stew) with neck once and even though you cook it for a couple of hours in total, it was awful. So I stick with shoulder for the bredie and neck for a quick curry now.