Lamb Neck

Lamb neck is a heavily worked muscle with generous marbling and connective tissue, which makes it one of the most flavourful cuts on the animal and one of the cheapest. Around 25g protein per 100g cooked. Like all working cuts it needs slow, moist heat: braise at 160C for 2 to 3 hours until the meat falls from the bone, at which point the rendered fat enriches the whole dish. It is a staple of Moroccan tagine, Irish stew, Sri Lankan lamb curry and slow ragu. We can cut it into rounds (neck chops) for stews and curries, or leave it whole for a pot roast, tell us at checkout. Brown it first, and skim the surface for a cleaner sauce.