57 products
Necks
Neck is a well-worked, connective-tissue-rich cut suited to long, slow cooking — stocks, stews and braises. This group covers the whole bone-in neck along with sliced, rack, boneless and diced formats. Kitchens that stock neck usually do so for a specific dish rather than as a general-purpose cut, which is reflected in how narrowly the five formats in this group are defined, from the whole bone-in joint through to ready-diced pieces for a stew or curry base.
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Cuts in this group
| Item | Typical use |
|---|---|
| Lamb Neck | Whole, bone-in — stocks, stews, slow cooking |
| Lamb Neck — Sliced | Sliced — quick-braise portions |
| Lamb Neck Racks | Rack format — grilling, casserole cuts |
| Lamb Neck — Boneless | Boned — dicing, mincing base |
| Lamb Neck — Diced | Pre-diced — curries, stews |
Frequently asked questions
What is neck typically used for?
Long, slow cooking — stocks, stews and braises. Lamb Neck — Diced is a ready-diced format for exactly that kind of dish.
Is neck sold whole or already prepared?
Both — Lamb Neck is the whole bone-in cut, with sliced, boneless and diced formats also listed in this group.
Related categories
Necks sit within our Lamb range alongside Middle Necks, the range’s other braising-focused group.