Lamb Neck on the Bone

Cooked on the bone, lamb neck develops exceptional flavour during slow cooking. Rich in connective tissue and natural fat, it rewards time and gentle heat, becoming tender enough to pull away from the bone while enriching the cooking liquor as it cooks.

Our free-range lamb comes from Suffolk-Texel cross flocks reared around Launceston in Cornwall, producing naturally sweet, well-flavoured meat that is particularly well suited to slow cooking.

Best braised or slow roasted, lamb neck on the bone works beautifully in stews, curries and slow-cooked dishes where the meat can fully soften and develop its flavour.

Supplied as a whole neck piece or in chops.