A whole lamb neck is prepared from a cut between the 3^rd and 4^th vertebrae of the carcase. It contains a large number of connective tissues. With slow cooking, it imparts a rich flavour and tenderness. Lamb’s neck is cost-effective and a good option for budget-conscious lamb lovers. It is a little underused cut of lamb. Butchers commonly sell off the bone in small fillets or maybe at times diced as ‘braising lamb’. You may craft bone-in lamb neck chops too. They are perfect for cooking long and slow stews or curries. Slow cooking over low heat helps to break down the connective tissues. They are full of gelatine, wrapped around the cartilaginous bones. Thus, it has a strong flavour.

Lamb neck meat is not normally the central dish. Neck meat often tends to end up as ground meat or in sausages. Lamb’s necks are great cuts for stock. It provides flavourful stock such as a pot au feu or soup. Perfect cuts to cook delicious and satisfying dishes.

Best before date: 24 months from manufacture
Ingredients: lamb
Product of Australia

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