Bones with many splinters and not cut cleanly
Too much fat for a leg
Not all stuff as on photos
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Vendor:
Onlinemeatshop
Fresh Halal British Whole Lamb Neck - Red Tractor Approved
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Fresh Halal British Whole Lamb Neck - Red Tractor Approved
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- Description
- Serving Guide
- Storage Handling
- Nutritional Info
- Recipe Ideas
- Dishes
- Product FAQs
Fresh Halal British Baby Lamb Neck is a slow-cook cut of 100% baby lamb meat, Certified Halal and produced in the UK from animals slaughtered by the non-stunned method, Antibiotic-free and Growth hormone-free. Buy it whole, or cut to order into steaks, dice or chunks, for long, gentle cooking in stews, curries and pot roasts.
How Is This Lamb Neck Cut?
This neck comes whole, or cut to order into 150-180g steaks, 160-180g chunks, or diced at 10-15g, 25-30g and 50-60g.
- Steaks at 150-180g, for browning before a stew
- Dice at 10-15g, 25-30g or 50-60g, or 160-180g chunks for curries and casseroles
- Whole, kept intact for long, slow braises
Every option comes Fat-On or Fat-Off, packed from 500g up to 4kg.
Is This the Same as a Half Lamb?
No, a half lamb is a whole carcass split lengthways, covering every cut from shoulder to leg. This is the neck alone, sold whole or cut to order into steaks, dice and chunks.
Packs run from 500g, enough for a small stew for two, up to 4kg for batch-cooking curries, a fraction of the volume a half-carcass order represents.
How Should You Store Baby Lamb Neck?
Keep this lamb neck refrigerated and cook or freeze it soon after it arrives; chilled meat performs best within a few days, while the freezer holds it well beyond that if freezer space allows.
Thaw it fully in the fridge before browning or braising, and once defrosted treat it as fresh: cook it through and don't refreeze raw.
Packs run from 500g up to 4kg: a smaller pack suits a single stew or curry, while the 2kg and 4kg options give you enough for a bigger batch or for freezing in portions.
Because it's available whole or already cut into steaks, dice or chunks, you can match the pack size to however many portions your recipe calls for.
Keep this lamb neck refrigerated and use it promptly, or freeze it soon after it arrives if you're not cooking it straight away.
Thaw it fully in the fridge before cooking, and once defrosted, cook it through rather than refreezing it raw.
Typical values per 100 g (raw):
| Energy | 267 kcal |
|---|---|
| Protein | 16.88 g |
| Fat | 21.59 g |
Basis: a composite of trimmed lamb retail cuts, lean and fat together. Reference: USDA FoodData Central, "Lamb, composite of trimmed retail cuts, separable lean and fat, trimmed to 1/4" fat, choice, raw" (FDC 172479).
Slow-braised lamb neck curry: brown 25-30g diced neck in a heavy pot, then simmer gently with onions, ginger and whole spices for 2-3 hours until the meat pulls apart.
Lamb neck and root vegetable stew: sear 150-180g steaks, add carrots, potatoes and stock, and braise slowly until tender.
Whole roasted lamb neck: season the whole joint, roast it low and slow, then rest before carving.
This cut works well as a slow-roasted lamb neck pot roast, left whole and cooked low and slow until the meat falls off the bone.
Diced, it suits lamb curry, Irish-style lamb stew, and yakhni-style broths popular in South Asian cooking.
160-180g chunks make a hearty addition to tagines and slow-cooked casseroles.
How much liquid does lamb neck need for a stew?
Add enough stock or sauce to come roughly halfway up whichever cut you're using, whether that's a whole neck, steaks or dice. The meat releases its own juices as it slow-cooks, so top up the liquid as it braises.
Should the neck be fully submerged while it cooks?
No, full submersion isn't necessary for braising; partial liquid with the pot covered lets the lamb steam and stew at once, which suits Fat-On cuts especially well since the fat bastes the meat from above.
What happens if I use too little liquid?
With too little liquid the pot can dry out before the neck turns tender, since this cut needs a long, slow braise to break down. Check partway through and top up with stock or water if the level drops.
How do I know there's enough liquid near the end?
There should still be a shallow pool around the meat once it's fork-tender; if the pot has dried out, the neck likely needed longer cooking or more liquid earlier on.