For the perfect lamb neck stew, start by heating a casserole dish over a medium heat with some olive oil.

Dust your lamb neck all round with flour and a little salt and add to the pan. Colour your lamb neck well all round and remove.

Add a little more oil and sweat down some diced carrots, onions and celery. Add some tomato puree, rosemary and cook out. Pour in some good white wine and chicken stock. Bring to the boil, take off the heat and add your lamb neck back in.

Place the stew in a 170°C oven and cook for 2 hours. Remove from the oven and add a small amount of pearl barley, ensuring there is enough liquid for it to absorb. Cook in the oven for a further 30 minutes and serve with some crusty bread.

All our meat is delivered frozen.

We deliver it to you in insulated sustainable wool packaging that can keep it frozen for 72hrs. When you receive your meat please put it straight in the freezer. Even if it has defrosted it is ok to put back in the freezer as long as it is not warm.

We deliver it frozen for a number of critical reasons:

• Natures preservative. Freezing is one of the most ancient of all methods of preservation. We firmly believe that when frozen rapidly there is no loss of quality in the meat.

• Sustainability. By freezing our meat we can ensure there is as close to zero waste as possible. Our meat is frozen as soon as it is butchered in protective packaging that allows us to keep the meat perfectly for over a year. This is vs 10 days for fresh.

• Seasonality. Like vegetables, meat has a season. By freezing our meat we can select our produce when it is at its very best. Fresh meat butchers cannot do this and you can taste the difference in our meat.

• Better supporting farmers. For our farmers it is most profitable for them to get the produce off the farm as soon as it is ready. This allows us to support them better.