Lamb Stewing Neck is one of those proper butcher’s cuts that rewards patience. Taken from British lamb and left on the bone, this cut delivers deep flavour and rich texture when slow cooked — the kind of meat that turns stews into something special. Once common, lamb neck is now harder to find, making it a favourite among cooks who know exactly what they’re looking for.

Why it’s hard to find
Lamb neck is a traditional cut that’s often overlooked in favour of quicker-cooking joints. It requires slow cooking, which means fewer retailers stock it — but that’s exactly where the flavour comes from.

Best recipes
This cut shines in slow cook lamb neck stew, oven-cooked casseroles, and slow cooker recipes. Brown first, then cook low and slow for tender meat that falls from the bone.

Pair it with…
Root vegetables, rich stock, warming spices, or a Caribbean-style seasoning for depth and balance.

What is neck of lamb? Neck of lamb is a flavour-rich cut taken from the neck of the animal, usually sold on the bone. Also known as lamb neck, stewing neck or — traditionally — scrag end, it's a slow-cooking cut prized for the deep flavour and tender texture it develops over long, gentle cooking. It's the classic choice for stews, curries and casseroles.