Lamb neck
Ovis aries · Meat
Top 10 pairings
Lamb neck is the cut taken from the neck of a young sheep (Ovis aries) — a hard-working, well-marbled muscle group threaded with bone and connective tissue. Tough and gristly when rushed, it turns meltingly tender and intensely "lamby" after long, slow braising, and is among the most flavourful and economical cuts on the carcass.
Picking a good onedrag
Freshly cut, firm, clean-smellingOff: tacky or slimy, smelling sour
Counter freshEveryday bestMince needs 160°F (71°C). Pregnant or low immunity? Cook any lamb right through.
ColourRed, brownish under shop lights
Touch the surfaceMoist and clean, the fat still firm
SmellMild, clean; woolly isn't rot
These cues are Lamb's, and hold across its cuts; where this one differs, its own page says so.