Lamb Neck

Whole neck on the bone — the hardest-working muscle, and it shows. We supply it within our Necks range under Lamb, to UK wholesale kitchens — restaurants, butchers and caterers. Typical uses include stews, broths, curries and stocks.

What it is

The neck, sold whole and on the bone. It is the most exercised muscle on the animal, dense with connective tissue, and that is exactly why it tastes of something long after leaner cuts have gone quiet.

How it is prepared

Whole, sliced into rounds, racked, boned or diced.

Cut specification

Typical trade use

A standard cut across Turkish, Middle Eastern, South Asian and Caribbean kitchens. Long, wet cooking on the bone. Rushing it is the only way to get it wrong.

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 Sliced and Lamb Neck Boneless. 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 supplied?

Whole, sliced into rounds, racked, boned or diced. Confirm the exact specification when you place your order.

What do trade buyers use Lamb Neck for?

Stews, broths, curries and stocks.

How does Lamb Neck differ from Lamb Neck Sliced?

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