Ingredients:

• 4–6 Waipawa Butchery lamb neck chops
• 1 onion, sliced
• 2 carrots, chopped
• 2–3 potatoes, chopped
• 3 cloves garlic, crushed
• 1 cup beef or lamb stock
• 1 can crushed tomatoes (or 2 fresh tomatoes chopped)
• 2 tbsp tomato paste
• 1 tsp dried rosemary
• 1 tsp dried thyme
• Salt & pepper
• Optional: splash of red wine or Worcestershire sauce

Method:

1. Brown the lamb:
   Quickly sear the lamb neck pieces in a hot pan until browned. This adds a lot of flavour, but you can skip if you’re in a rush.
2. Layer it up:
   Put onions, carrots, potatoes, and garlic in the slow cooker. Place the lamb on top.
3. Add liquids & flavour:
   Pour in stock and tomatoes, then stir in tomato paste, herbs, salt, pepper, and optional wine/Worcestershire.
4. Cook low & slow:
   
   • Low: 7–8 hours
   • High: 4–5 hours
5. Finish:
   Meat should be falling off the bone. Taste and adjust seasoning. If you want it thicker, remove lid for the last 30 mins or stir in a little cornflour slurry.

Serve with:
Crusty bread, mashed potatoes, or just as-is—it’s rich and hearty.