Lamb Neck Boneless

Neck meat off the bone — rich, gelatinous, ready to dice or mince. We supply it within our Necks range under Lamb, to UK wholesale kitchens — restaurants, butchers and caterers. Typical uses include curries, ragus, pie fillings and rich mince.

What it is

The neck boned out. What remains is heavily marbled, collagen-rich meat that turns silky over a long cook and makes mince with far more character than lean cuts produce.

How it is prepared

Whole, diced to size, or minced to your plate and fat ratio.

Cut specification

Typical trade use

A good choice where the dish needs body rather than a clean bite. Slow and wet, or minced and cooked out gently so the collagen has time to melt.

Ordering notes

Supplied chilled, vacuum-packed or on trays. Case quantities to suit your delivery schedule. Keep refrigerated and use within the date advised on delivery. Frozen supply available on request.

Browse the full Necks range or all Lamb cuts. Related cuts in the same range: Lamb Neck and Lamb Neck Diced. For slow-cooked winter menus we also supply Lamb Shoulders. To confirm a specification or open a trade account, contact us.

Frequently asked questions

How is Lamb Neck Boneless supplied?

Whole, diced to size, or minced to your plate and fat ratio. Confirm the exact specification when you place your order.

What do trade buyers use Lamb Neck Boneless for?

Curries, ragus, pie fillings and rich mince.

How does Lamb Neck Boneless differ from Lamb Neck?

Within the Necks range, the main difference is bone-in versus boneless.

Cut specification, portion size and preparation notes are passed to our butchers exactly as you give them — we do not adjust or simplify them. Average unit weights vary from carcass to carcass; please confirm weights and case quantities when ordering.