Lamb Neck

Lamb Neck – Rich, Economical, and Perfect for Slow Cooking

Lamb neck, also known as scrag end, is a flavourful and cost-effective cut taken from the upper part of the animal’s neck. While it contains more connective tissue than premium cuts, this makes it ideal for slow-cooking methods that transform it into tender, fall-apart meat.

Key Features:

• Cut Variations: Available as bone-in neck chops or boneless neck fillets. Bone-in is excellent for stews and stocks, while fillets offer flexibility in a range of recipes.

• Cooking Methods: Best suited to braising, stewing, or slow roasting. These methods break down the connective tissue and bring out the meat’s tenderness.

• Taste Profile: Full of rich, meaty flavour that intensifies over long, slow cooks.

• Nutritional Value: A good source of protein and essential nutrients, perfect for hearty, wholesome meals.

Culinary Applications:

• Stews and Casseroles: Perfect for traditional dishes like Irish stew, hotpots, or slow-cooked ragù.

• Curries and Tagines: Absorbs spices beautifully, making it great for Moroccan, Middle Eastern, or Indian-style dishes.

• Stocks and Broths: Bone-in cuts contribute to deeply flavoured, gelatin-rich stocks and soups.

Whether you’re serving restaurants, caterers, or retail customers, lamb neck is a top-value cut that delivers on taste and versatility.