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.
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.
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.