Upon opening a faint smell is released from the pack. This is normal and will disappear when the meat is exposed to the air. Extra care has been taken to remove bones, although some may remain.
Lamb neck is a fabulously underrated and inexpensive cut of lamb. It is a tough cut that needs very long, slow cooking. Lamb meat tasty and delicious smell for eating you can use in any dishes.
Oven cook – From Chilled: For best results remove from refrigerator and remove from packaging for up to 20 minutes prior to cooking. Remove all packaging. Pre-heat your oven to 160°C/350°F/Fan 150°C/Gas Mark 3. Place the lamb in an ovenproof dish, add stock, cover and cook in the oven for 2-2 1/2 hours. Check product is piping hot before serving. Do not re-heat. For tenderness and succulence allow the lamb to rest, uncovered in a warm place for at least 5 minutes after cooking. We have given you these cooking instructions as a guide only.