Neck End of Lamb

Neck end of lamb is a traditional, flavourful cut that works particularly well in slow-cooked dishes. Find it at The Butcher’s Blade in Sandbach, Cheshire, for hearty stews, casseroles and warming family meals.

How to cook: Brown the lamb to develop flavour, then cook gently with stock, onions, herbs or spices until tender. Slow cooking helps the meat soften and brings out the rich flavour of the cut.

Perfect with: Mash, root vegetables, dumplings or crusty bread. Garlic, rosemary and warming spices all complement lamb in slow-cooked recipes.

For traditional lamb cuts from your local Sandbach butcher, neck end is a useful choice for comforting meals that reward a little patience.