The ideal cut for a traditional Lancashire hot-pot, see our full recipe here.
Middle neck is ideal for braising low and slow, cooking this way will release all of the flavour packed into this delicious cut of lamb neck.
Suggested Serving size
We recommend 8-10 oz or roughly 225g per person.
Basic Cooking Guide
Chop into pieces, seal, coat in flour and add to stock to be cooked low and slow. See our full recipe for a traditional Lancashire hotpot here. Add lamb kidney to be braised also for a more traditional flavour.