Lamb Neck Sliced

Neck cut across into rounds — portioned and ready for the pot. We supply it within our Necks range under Lamb, to UK wholesale kitchens — restaurants, butchers and caterers. Typical uses include stews, soups and slow-cooked dishes where the liquid is served.

What it is

The neck sawn across the bone into even rounds. Each round holds meat, bone and marrow, and the cut surface releases all three into the cooking liquid from the start.

How it is prepared

Cut to your thickness. Trimmed on request.

Cut specification

Typical trade use

Widely used for traditional broths. Wet and slow. Skim early, then leave it alone.

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 Sliced supplied?

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

What do trade buyers use Lamb Neck Sliced for?

Stews, soups and slow-cooked dishes where the liquid is served.

How does Lamb Neck Sliced differ from Lamb Neck?

Within the Necks range, the difference sits mainly in the preparation — sliced 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.