Lamb neck – the part of the carcass of a lamb. It is characterized by a high content of fatty tissues, which is why this type of mutton is eaten mainly in boiled and stewed form.
Lamb neck goes well with most vegetables (potatoes, zucchini, cabbage, legumes, and carrots), spicy and sweet and sour sauces, some types of fruits (dates, apricots), a significant part of spices (cumin, thyme, oregano, marjoram).
What to cook?
It is used in the preparation of mainly only those dishes, the cooking process of which involves boiling or stewing for a long time. As a rule, soups, broths, jellies, stews, pilaf, chopped cutlets, as well as minced meat, which often include not only spices, but also other types of meat, are prepared from lamb’s neck.