Lamb0005407
NZ Lamb Loin Chops
Plated lamb mains, grill platters and barbecue specials
View product : NZ Lamb Loin ChopsTrade accounts for business kitchens
Sample copy for the Prestons team to review. Pack, size and preparation options are illustrative; worked portions are planning examples.
PRESTON FOODS · TRADE RANGE
NZ Lamb Neck Chops
Product code 0005606
New to Preston Foods? Ask about a trade account.
Product photo from Preston’s Master Butchers. Cut and presentation may vary.
Neck chops are for a pot that has time on its side. Cook them gently in liquid until tender and you have the beginnings of a lamb stew, with the vegetables and seasoning taking it in whichever direction your menu needs.
There’s a choice to make before prep: serve the chops as they are, or take the cooked meat off the bone for the finished dish. That changes both the work at the bench and the portion you’re buying for. Tell us which way you’re going when we discuss the chop thickness.
- Origin
- New Zealand
- Menu ideas
- Slow braises, lamb stews and one-pot specials
A FEW THINGS WORTH KNOWING
Questions from your kitchen
Practical details to help you plan your menu and talk through your order.
Should I buy by pieces or kilograms for plated neck chops?
The basket uses kilograms, but a plated dish also needs a piece count. Tell us both, plus the thickness used in your recipe. That avoids receiving the right total weight in pieces that do not suit the plate.
What needs checking when serving neck meat off the bone?
Build a careful bone check into the preparation after removing the cooked meat. Keep that task on the recipe sheet, particularly if the lamb is going into a pie or another dish where diners would not expect bones.
Ordering & handling
Ordering & delivery
Request kilograms in 0.5 kg steps; this is not a pack size or minimum order. We’ll confirm packing, final weights and delivery charges with you. See how to order.
This local preview saves test orders only and takes no payment. Delivery is confirmed separately.
Storage & ingredients
Follow the storage instructions and use-by date on the pack, and keep raw meat separate from ready-to-eat food. Plan opened packs and any thawing through your kitchen’s food control plan. Keep the product label or specification with your records so ingredient and allergen information stays with the batch.
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