Lamb Neck
Lamb Neck
All prices shown per pack, pack size variable
The neck might not seem like the most, well, glamorous, cut of lamb, but we think it's one of best. Really richly flavoured, organic lamb neck has beautiful internal marbling that makes it succulent and versatile. Cooked quickly or slowly, the marbling mingles with the meat making it super-moist and sweetly flavoured. Not bad for such an affordable cut.
We can assure you that Healthy Halal grass fed halal lamb neck are not at all scraggy. On the contrary, they're intensely flavoured with a fantastically robust texture that means the mean holds together in hearty flakes even when cooked super-slowly. Lamb neck are a bone-in cut and the complex of lean muscles around the bone is held together by collagen and connective tissue. As the meat cooks, the other tissues melt away, creating succulence and adding a distinctive silkiness to the gravy.
*Suitable for home freezing.
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Rich in nutrients and full of robust flavour, our halal grass fed lamb is a firm family favourite. Succulent steaks and juicy chops make for quick midweek suppers, while delicious roasting joints are the last word in tradition. Roll out a fabulous rack of lamb at your next dinner party to really wow your guests with a centrepiece that tastes every bit as good as it looks. All Healthy Halal lamb comes from free-range animals born and reared in our lush, sustainable West Country pastures. We assure reliably tenderness and depth of flavour.
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England
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Un-stunned, slaughtered by hand
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4 days, fresh
Keep Chilled, 1°C to 4°C
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N/A
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Antibiotic free
Growth hormone free
Grass fed
Free to roam
No additives or added ingredients whatsoever
Locally sourced and ethically farmed
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Box- Recyclable
Paper Tape- Recyclable
Food Grade Tray- Recyclable
Gel Packs- plastic recyclable
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Grass fed halal lamb necks are the perfect ingredient for slow-cooked casseroles, stews and curries. The robust flavour of the meat (enhanced by the bone as it cooks) means it partners perfectly with other rich, hearty ingredients. Traditionally used in Lancashire hotpot and Irish Stew - both dishes that benefit from the long, slow cooking.
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We hang all of our lamb, on the bone, for a week before our butchers get to work, taking as wide a variety of cuts as possible from the carcasses.