57 products
Middle Necks
Middle neck sits between the neck and the best end, and is typically used for braising, stewing and casserole dishes rather than quick cooking. This group runs from the whole bone-in cut through to a boneless fillet and a rack format. It sits between two cuts prepared very differently — the fast-cooking best end above it and the slower-cooking neck below — which is why middle neck itself covers both a quick pan fillet and a traditional stewing cut.
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Cuts in this group
| Item | Typical use |
|---|---|
| Lamb Middle Neck | Bone-in — stewing, braising |
| Lamb Middle Neck Fillets | Boned fillet — quick pan cooking, kebabs |
| Lamb Middle Neck Chops | Chops — grilling, casseroles |
| Lamb Middle Neck — Boneless | Boned — dicing, stewing cuts |
| Lamb Middle Neck Racks | Rack format — roasting, chops |
Frequently asked questions
Is middle neck the same cut as neck fillet?
No — middle neck is a distinct section between the neck and the best end; neck cuts are listed as a separate group.
Can middle neck be supplied boneless for dicing?
Yes — Lamb Middle Neck — Boneless is boned, and can be specified diced for stewing and casserole use.
Related categories
Middle necks sit within the Lamb category between Necks and Best Ends.