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A perfect cut for any winter meal when a long and slow cooking process is called for; hot pots, stews, curries and tagines are ideal dishes to bring out the most of this cheap and flavoursome meat.
Cooked on or off the bone the meat is naturally tougher than other parts of the lamb but no less tasty, and the longer it is left to gently simmer the better.
 Neck of Lamb This part of the neck is called the middle neck and scrag end and should not be confused with the best end of neck or rack of lamb. Middle neck is the end nearest the head and contains a lot of fat and bone. You can sometimes find the neck ready boned and cut into pieces for grilling or kebabs. A cut definitely worth trying, it can take a lot of bold flavours and spices and also helps to make a wonderful natural stock or gravy in its own right. Content and picture © Miles Collins |