Rich in flavour and perfect for slow cooking, our grass-fed lamb neck on the bone is a traditional butcher’s cut made for hearty family meals. Cooked low and slow, the meat becomes beautifully tender, with the bone adding depth to every delicious spoonful of gravy.

An excellent choice for Lancashire hotpot, comforting casseroles and slow-cooked stews, it pairs wonderfully with root vegetables, rosemary and a good stock. Brown the lamb first for extra flavour, then let your oven or slow cooker do the work until the meat pulls easily away from the bone.

All produce is prepared in an environment handling allergens. For further information, please contact us directly.