Lamb Neck may not have the glamour of a rack, but give it time and it can produce some of the richest lamb flavour imaginable.
Its combination of meat, connective tissue and bone makes it perfectly suited to slow cooking, where patience transforms it into wonderfully tender meat and a naturally rich sauce.
What Makes It Special
Free-range lamb
1kg pack
Deep, traditional lamb flavour
Excellent slow-cooking cut
Naturally suited to stews and casseroles
Exceptional comfort food
How to Cook
Brown the pieces first, then cook slowly with stock, onions, vegetables, herbs and your favourite seasonings.
Don't rush lamb neck.
Low heat and time allow the connective tissue to soften and the flavours to develop.
Ray's Notebook
Modern cooking sometimes convinces us expensive means better.
Lamb neck is a wonderful reminder that time can turn a humble cut into something magnificent.
