Lamb Middle Neck Chops

Middle neck cut across into chops — the traditional hotpot cut. We supply it within our Middle Necks range under Lamb, to UK wholesale kitchens — restaurants, butchers and caterers. Typical uses include lancashire hotpot, Irish stew, broths and slow-cooked one-pot dishes.

What it is

Middle neck cut across the bone into chops. Each piece carries bone, meat and fat in roughly equal measure, which is precisely what a long-cooked stew needs to build body.

How it is prepared

Cut to your thickness. Trimmed of surface fat on request.

Cut specification

Typical trade use

Lancashire hotpot, Irish stew, broths and slow-cooked one-pot dishes. Long, wet cooking. The bone and connective tissue thicken the liquid without any help.

Ordering notes

Supplied chilled, vacuum-packed or on trays. Case quantities to suit your delivery schedule. Keep refrigerated and use within the date advised on delivery. Frozen supply available on request.

Browse the full Middle Necks range or all Lamb cuts. Related cuts in the same range: Lamb Middle Neck and Lamb Middle Neck Racks. For hotpot and broth menus we also supply Lamb Neck. To confirm a specification or open a trade account, contact us.

Frequently asked questions

How is Lamb Middle Neck Chops supplied?

Cut to your thickness. Confirm the exact specification when you place your order.

What do trade buyers use Lamb Middle Neck Chops for?

Lancashire hotpot, Irish stew, broths and slow-cooked one-pot dishes.

How does Lamb Middle Neck Chops differ from Lamb Middle Neck?

Within the Middle Necks range, the difference sits mainly in the preparation — portioned here against whole on the other.

Cut specification, portion size and preparation notes are passed to our butchers exactly as you give them — we do not adjust or simplify them. Average unit weights vary from carcass to carcass; please confirm weights and case quantities when ordering.