Slow-cook, braise, roast or simmer... the longer you cook it, the more awesome it will be

For recipe ideas, check out the Description below :)

Lamb neck, as cut of meat, is something of a Cinderella story - often overlooked for more popular or well-known cuts, when cooked correctly it is an incredible, richly flavoured meat that can bring wonderful texture and flavour to your dish.  It may look as though there isn't much meat, but it yields a surprisingly generous amount once every scrap is tender. It just needs slow cooking, stewing or braising... and love. lol.

Note: 1 whole lamb neck equals about 4-5 rosettes and weighs approx 800g

Try it:

• In an Italian Casserole, with tomatoes, oregano & cannellini beans
• Braised w/ garlic and thyme and served with a leek and potato mash and gremolata
• Or in a Gumbo w/ white wine, garlic, thyme, bay leaves, okra and blackeyed peas, served w/ vinegary hot sauce and lemon wedges.

All Vincentia Butchery meat is free range, grass fed, pasture raised. We source locally, from the Shoalhaven, from farmers who ethically and sustainably raise their animals.You can definitely taste the difference. If you would like to know more about our purchasing beliefs, check out our Manifesto