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Lamb Neck (portioned 500g) - Lamb - The Butcher Block
Lamb Neck (portioned 500g) - Lamb - The Butcher Block
Lamb Neck (portioned 500g) - Lamb - The Butcher Block
Lamb Neck (portioned 500g) - Lamb - The Butcher Block
The Butcher Block / Lamb

Lamb Neck Portions

Rs 29000
Description

Lamb neck is a flavorful and economical cut of lamb taken from the neck region of the animal. This cut is known for its rich, robust flavor and its suitability for slow-cooking methods. It is a versatile option that can be used in stews, braises, and soups, where the slow cooking process helps break down the connective tissue, resulting in tender and juicy meat.

Lamb neck is a well-marbled cut with a high amount of connective tissue, making it tough when cooked quickly but incredibly tender and flavorful when slow-cooked. The meat has a deep, rich lamb flavor.

Cooking & Serving Advice for Lamb Neck:

  • Braising: Lamb neck is ideal for braising. Brown the neck pieces in a hot pan, then simmer them in a covered pot with liquid (like broth, wine, or tomatoes) and aromatics (such as garlic, onions, and herbs) for 2-3 hours, until the meat is tender and falling off the bone.
  • Stewing: Cut the neck into smaller pieces and use them in hearty stews. Cook slowly over low heat for several hours to allow the meat to become tender and the flavors to meld.
  • Slow-Cooking: Use a slow cooker to prepare lamb neck. Combine the neck with vegetables and a flavorful liquid, and cook on low for 6-8 hours for a melt-in-your-mouth texture.
  • Roasting: For a different approach, lamb neck can be roasted. Season and sear the neck, then roast at a low temperature (around 300°F/150°C) for several hours until tender.
  • Seasoning: Lamb neck pairs well with robust herbs and spices such as rosemary, thyme, garlic, and cumin. Marinades with red wine, balsamic vinegar, and herbs can add depth of flavor.
  • Resting: After cooking, allow the lamb neck to rest for a few minutes to let the juices redistribute, ensuring maximum tenderness and flavor.
  • Accompaniments: Lamb neck pairs well with root vegetables, mashed potatoes, polenta, or crusty bread. Rich sauces and gravies made from the cooking liquid can enhance the dish.
  • Presentation: Serve the lamb neck in a rustic, hearty presentation, garnished with fresh herbs. The dish is typically best enjoyed in a casual, comfort-food setting.

Lamb neck is a flavorful and economical cut of lamb taken from the neck region of the animal. This cut is known for its rich, robust flavor and its suitability for slow-cooking methods. It is a versatile option that can be used in stews, braises, and soups, where the slow cooking process helps break down the connective tissue, resulting in tender and juicy meat.

Lamb neck is a well-marbled cut with a high amount of connective tissue, making it tough when cooked quickly but incredibly tender and flavorful when slow-cooked. The meat has a deep, rich lamb flavor.

Cooking & Serving Advice for Lamb Neck:

  • Braising: Lamb neck is ideal for braising. Brown the neck pieces in a hot pan, then simmer them in a covered pot with liquid (like broth, wine, or tomatoes) and aromatics (such as garlic, onions, and herbs) for 2-3 hours, until the meat is tender and falling off the bone.
  • Stewing: Cut the neck into smaller pieces and use them in hearty stews. Cook slowly over low heat for several hours to allow the meat to become tender and the flavors to meld.
  • Slow-Cooking: Use a slow cooker to prepare lamb neck. Combine the neck with vegetables and a flavorful liquid, and cook on low for 6-8 hours for a melt-in-your-mouth texture.
  • Roasting: For a different approach, lamb neck can be roasted. Season and sear the neck, then roast at a low temperature (around 300°F/150°C) for several hours until tender.
  • Seasoning: Lamb neck pairs well with robust herbs and spices such as rosemary, thyme, garlic, and cumin. Marinades with red wine, balsamic vinegar, and herbs can add depth of flavor.
  • Resting: After cooking, allow the lamb neck to rest for a few minutes to let the juices redistribute, ensuring maximum tenderness and flavor.
  • Accompaniments: Lamb neck pairs well with root vegetables, mashed potatoes, polenta, or crusty bread. Rich sauces and gravies made from the cooking liquid can enhance the dish.
  • Presentation: Serve the lamb neck in a rustic, hearty presentation, garnished with fresh herbs. The dish is typically best enjoyed in a casual, comfort-food setting.
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