Lamb Neck
Lamb neck is a flavorful, economical cut with connective tissue that breaks down beautifully when slow-cooked. Ideal for stews, curries, and braises.
About This Cut
Discover Lamb Neck
Lamb neck is full of flavor and becomes very tender when cooked low and slow. It is a popular cut in many traditional cuisines.
Characteristics
- Flavor: Rich, gelatinous when cooked
- Value: Economical and versatile
- Texture: Fall-apart tender when braised
Best cooking methods
- Braising – with aromatics and liquid
- Slow cooking – for stews and tagines
- Curries – long simmer for tender meat
Lamb Cuts Guide
Explore all the different cuts of lamb. Click on any part to learn more about its characteristics and cooking methods.