Ingredient: Lamb - Middle neck or scrag end of neck
Category: Meat - Lamb
Season: June, July and August (Frozen NZ Sept - May)
For stewing, middle neck or scrag end of neck are generally used, because the bones impart delicious juices to the liquid.
Best end neck chops are ideal for braised dishes like Lancashire hotpot (in Scotland these are called single loin chops and in the Midland simply cutlets).
Fillets from the neck were not a traditional British butcher’s cut, but recently some supermarkets and enterprising independents have started to prepare de-boned versions of this delicious meat. |