Neck Chop Stew NZ: Slow-Cooked Lamb and Vegetables

Neck chop stew is a slow-braised lamb stew made with bone-in neck chops, potatoes, carrots and a savoury gravy. This New Zealand-style version is a hearty, practical meal: gentle cooking softens the lamb and lets its flavour enrich the broth. Home cooks vary the vegetables and seasonings, so treat this as a dependable base rather than the only way to make it.

Ingredients

2½ lb bone-in lamb neck chops (1.1 kg), excess surface fat trimmed
1½ tsp fine salt (7 g), plus more to taste
½ tsp ground black pepper (1 g)
2 tbsp neutral oil (30 ml), such as canola oil
1 large onion (about 7 oz / 200 g), diced
2 garlic cloves (about 6 g), finely chopped
2 tbsp plain flour (16 g)
1 tbsp tomato paste (16 g)
4 cups lamb or beef stock (950 ml), preferably lower-sodium
1 cup water (240 ml), with a little extra if needed
1 tbsp Worcestershire sauce (15 ml)
2 dried bay leaves
1 tsp dried thyme (1 g), or 1 tbsp fresh thyme leaves (about 3 g)
3 medium carrots (about 10½ oz / 300 g), peeled and cut into 1-inch (2.5 cm) chunks
1¼ lb waxy or all-purpose potatoes (570 g), cut into 1½-inch (4 cm) chunks
1 cup frozen peas (about 5 oz / 150 g)
1 tbsp chopped fresh parsley (about 4 g), to finish

Instructions

Prepare the ingredients, about 25 minutes. Trim only thick, dangling pieces of fat from the chops; a little fat and connective tissue help flavour the gravy as they cook. Pat the meat dry with paper towels, then season all over with the salt and pepper. Dice the onion, chop the garlic, and cut the carrots and potatoes into similarly sized pieces so they soften at roughly the same pace. Measure the remaining ingredients before you begin browning.
Brown the chops, about 10 minutes. Heat the oil in a heavy lidded casserole or Dutch oven over medium-high heat. Working in two batches so the pan is not crowded, brown the chops for about 2½ minutes per side, turning once. Move them to a plate. The meat does not need to cook through at this stage; browning builds flavour, while the covered braise will finish cooking it. If the pan starts smoking, lower the heat slightly.
Build the gravy, about 5 minutes. Reduce the heat to medium and add the onion to the same pot. Cook for about 4 minutes, stirring and scraping up the browned bits, until softened. Stir in the garlic for 30 seconds, then mix in the flour and tomato paste. Cook for another 30 seconds, stirring so the flour is coated and does not form dry lumps.
Add the liquid and begin the braise, about 5 minutes to come to a simmer. Pour in the stock gradually, stirring as you go, then add the water, Worcestershire sauce, bay leaves and thyme. Return the chops and any plate juices to the pot. The liquid should come partway up the chops rather than completely cover them; add a splash more water if your pot is wide. Bring just to a simmer, cover, and turn the heat to low.
Braise the lamb for 1 hour 20 minutes. Keep the liquid at a quiet simmer, with only occasional bubbles. Check after 10 minutes to make sure it is not boiling hard, which can make the meat tighten and the gravy reduce too quickly. Turn the chops once during cooking if they are not mostly surrounded by liquid. If the pot looks dry, add water in ¼-cup (60 ml) amounts. The lamb will not necessarily be tender yet; this first stage gives the connective tissue time to soften before the vegetables go in.
Add the vegetables and cook for 35 minutes. Stir in the carrots and potatoes, pushing them down into the liquid. Cover and continue simmering gently until the vegetables are tender when pierced with a knife and the meat is very soft. Check the largest meaty part of a chop with a food thermometer, avoiding the bone: the USDA FSIS safe minimum for whole cuts of lamb is 145°F (63°C) followed by a 3-minute rest; this longer braise should take the meat well beyond that minimum. If the potatoes are still firm, simmer for a few more minutes and check again.
Finish with peas and serve. Stir in the frozen peas and simmer uncovered for 5 minutes. Lift out the bay leaves. Let the stew stand for 3 minutes before serving, then taste the gravy and adjust the salt and pepper. If it is thinner than you like, transfer the chops briefly to a plate and simmer the gravy uncovered for a few minutes; return the meat to the pot and scatter over the parsley.

Tips

Choose chops with some bone and connective tissue. Neck chops vary in size and can include several small bones. They are well suited to a slow braise because the connective tissue gradually softens, but the exact tenderising time depends on the thickness and the animal. Start checking at the end of the first braise stage, and allow extra time if the meat still feels firm when pressed with a fork.

Keep the simmer gentle. A rolling boil can break up the potatoes and reduce the liquid before the lamb is tender. If your stove runs hot even on low, use a heat diffuser or move the covered pot to a 325°F (163°C) oven after bringing it to a simmer. Check the liquid periodically; it should bubble gently, not dry out.

Adjust for the stock you have. Lower-sodium stock makes it easier to season the finished gravy accurately. If using regular stock, begin with less added salt and taste at the end. Worcestershire sauce gives a savoury tang; if you do not have it, use 2 teaspoons (10 ml) soy sauce, knowing the gravy will taste a little less tangy and may need less salt.

Keep the cuts chunky. Small potato pieces can collapse during a long braise, especially if stirred often. Cut the vegetables generously and stir carefully after adding them. If you only have floury potatoes, they will work, but they may soften more and thicken the gravy; handle them gently and check for doneness a little earlier.

Serving Suggestions

Serve the stew hot in wide bowls, with a chop or two and plenty of vegetables and gravy in each portion. Crusty bread is useful for soaking up the sauce, while steamed green beans, cabbage or silverbeet add a fresh contrast. A simple green salad also works if you want something crisp alongside the rich, slow-cooked meat.

The potatoes make this a substantial one-pot meal, so extra sides are optional. If serving a larger table, offer mashed potatoes or buttered bread separately and let people choose. For a family-style meal, set the pot on a heatproof surface and use a wide spoon so guests can serve the vegetables without breaking them up. Check for small bones as you portion the chops, since neck cuts can contain several.

Variations

For a more herb-forward stew, replace the dried thyme with a small rosemary sprig, removing it before serving. Rosemary is stronger, so use just one short sprig. You can also add 1 cup (about 100 g) sliced celery with the onion, or replace up to half the carrots with parsnips. These changes keep the dish familiar while shifting its sweetness and aroma.

To use lamb shoulder chops instead, keep the same method and begin checking tenderness after the first 1 hour 20 minutes; thicker pieces may need additional braising before the vegetables go in. Beef chuck can also be used, cut into large pieces, though its flavour and cooking time may differ. For a thicker, more rustic gravy, mash a few cooked potato pieces into the broth rather than adding extra flour at the end. If fresh thyme is unavailable, dried thyme is the practical substitute included in the recipe; avoid adding a large amount of dried herbs, which can make the gravy taste dusty.

Storage and Reheating

Let the stew cool briefly, then refrigerate it within 2 hours of cooking in shallow, covered containers. It keeps for 3–4 days in the refrigerator. The fat may firm up on top when cold; lift off some of it before reheating if you prefer a leaner-tasting gravy. The potatoes will absorb liquid as they sit, so loosen the stew with a splash of water or stock when warming it.

Reheat only the portion you need on the stovetop over medium-low heat, stirring carefully and bringing it to a steady simmer. Check with a food thermometer that leftovers reach 165°F (74°C) throughout. In a microwave, cover loosely, heat in short intervals, and stir between intervals so the centre warms evenly; verify the same temperature before eating. For longer storage, freeze the cooled stew in airtight freezer-safe containers for up to 3 months. Thaw in the refrigerator, then reheat to 165°F (74°C); the potatoes may be softer after freezing.

Frequently Asked Questions

What are lamb neck chops?

They are cross-cut pieces from the lamb’s neck, often sold bone-in. The cuts contain muscle, bone and connective tissue, which give a braise plenty of flavour but make quick cooking a poor choice. Ask a butcher for neck chops suitable for stewing if the label is unclear, and check each portion for small bones while serving.

Can I make neck chop stew in a slow cooker?

Yes. Brown the chops and soften the onion in a pan first for better flavour, then transfer them with the gravy ingredients to the slow cooker. Cook on low until the lamb is tender, usually around 7–8 hours depending on the cooker and chop size. Add the carrots and potatoes for the final 2–3 hours so they do not become excessively soft, and stir in the peas near the end. Confirm the lamb reaches the safe minimum described in the recipe.

Can I make it without flour?

Yes. Leave out the flour and cook the onion and tomato paste as directed. The gravy will be thinner, but you can thicken it near the end by mashing a few soft potato pieces into the liquid or simmering uncovered until it reaches the consistency you like. Another option is to stir 1 tablespoon (8 g) cornstarch with 1 tablespoon (15 ml) cold water, then add the slurry gradually to the simmering stew.

Why are my neck chops still tough?

They usually need more time rather than higher heat. Keep the pot covered at a gentle simmer and check the meat every 15 minutes until it yields easily to a fork. A hard boil does not make the process faster in a useful way and can leave the meat firm while breaking down the vegetables. If the liquid has reduced too much, add a little water or stock.

Can I prepare this stew the day before?

Yes. Cool it promptly and refrigerate within 2 hours, then reheat it gently the next day until it reaches 165°F (74°C). The flavour often becomes more blended as it rests, though the potatoes may take up some gravy. Add a splash of stock or water during reheating and avoid vigorous stirring so the vegetables keep their shape.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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