Our Grass Fed Lamb Neck is the ideal cut of meat for low and slow cooking, as the marbling releases an abundance of flavour when melted. The richness of flavour released from the lamb neck is balanced by the fresh, sweet flavour of the tangy salsa verde. 

Why not expand your slow cooking repertoire with this more unusual cut of meat? Comforting and warming, this dish is perfect for sheltering from the elements on a cosy night in.


  • 1
    Grass Fed Lamb Neck
  • 1 tin
    Chopped Tomatoes
  • 1
    Lemon, juiced (and a further 1/2 lemon)
  • 60g
    Pearled spelt
  • 1 small bunch
    Kale, such as cavolo nero
  • 1 clove
  • 1 tsp
    Dijon mustard
  • 4 fillets
    Tinned anchovies
  • 1 small bunch
    Flat leaf parsley
  • 3 tbsp
    Extra virgin olive oil
  • A pinch
    Sea salt
  • A pinch
    Freshly ground black pepper


  • Preheat oven to 140C. 

    Chop the fillets of lamb’s neck into 1 inch sized cubes. Heat a heavy based frying pan on the stove and colour off the diced lamb in a little oil. Depending on the size of your frying pan, you made need to do several batches of this to avoid overcrowding the pan. Transfer the browned lamb into a deep, ovenproof dish or pan. Add the tomatoes, spelt, lemon juice and a couple of glasses of water. Cover with a lid or some foil and place in the oven for 3 hours or until the spelt is cooked and the barley is fully cooked. 

    Whilst the lamb is cooking, prepare the salsa verde. Finely chop the parsley and transfer to a small mixing bowl. Grate the clove of garlic and finely chop the anchovies and add to the parsley. 

    Add a dollop of mustard, 3 tbsp of olive oil, salt and pepper. Stir to combine and check for seasoning, adjusting with lemon juice as required. 

    Taste the hot lamb stew and season if neccesary. Finely sliced the kale and stir through the lamb stew until it wilts and becomes tender. 

    Serve in bowls with a drizzle of olive oil and some good bread. 

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