Lamb Neck Diced

Neck meat cubed to your size — the stewing dice with the most flavour. We supply it within our Necks range under Lamb, to UK wholesale kitchens — restaurants, butchers and caterers. Typical uses include curries, tagines, stews, hotpots and pie fillings.

What it is

Boned neck cut into cubes. Compared with leg dice it is fattier and richer; compared with shoulder dice it holds together better through a long cook. For anything braised, it is usually the better buy.

How it is prepared

Cut to your dice size. Tell us the size — we cut to the figure you give.

Cut specification

Typical trade use

Curries, tagines, stews, hotpots and pie fillings. Slow and wet. It is not a fast-cook dice and it will fight you if treated as one.

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 Boneless and Lamb Neck Sliced. 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 Diced supplied?

Cut to your dice size. Confirm the exact specification when you place your order.

What do trade buyers use Lamb Neck Diced for?

Curries, tagines, stews, hotpots and pie fillings.

How does Lamb Neck Diced differ from Lamb Neck Boneless?

Within the Necks range, the difference sits mainly in the preparation — diced here against whole on the other.

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.