Neck of lamb on the bone is excellent for stewing. Cut into disks and give it a nice long cook for a dish that is so full of flavour it hurts. There is no need to add fat to stewing neck, as it has enough natural fat. Perfect for a hotpot as the first leaves start to fall .. or those cold winter days.

Free-range Wiltshire Lamb:
Traditionally reared, Wiltshire Downlands free range Lamb with no hormones or growth promoters.