Lamb Neck Slices
Lamb neck slices are cross-cut sections from the cervical vertebrae, featuring both meat and bone for maximum flavor and natural gelatin. Sourced from pasture-raised lamb at Grimshaw Farms in Ware Shoals, SC, these slices deliver rich, meaty depth perfect for long, slow preparations.
Cooking Tips:
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Classic braise: Season and sear slices in batches, then braise in stock or tomato-based sauce at 300°F for 3–4 hours until the meat falls from the bone.
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Slow-cooker stew: Combine with root vegetables, aromatics, and red wine; cook on low for 6–8 hours for an effortless, tender result.
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Pressure-cooker shortcut: Brown slices, add braising liquid and aromatics, then cook under high pressure for 45–50 minutes.
Seasoning Suggestions:
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Herbs de Provence: Rub with garlic, thyme, rosemary, and a pinch of lavender for a fragrant French-style neck ragù.
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Smoky Spanish: Toss with smoked paprika, garlic powder, oregano, and olive oil before searing and braising.
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Asian-inspired: Marinate in soy sauce, ginger, garlic, and five-spice powder, then braise with scallions and star anise.
Pro Use:
Ideal for chef-driven ragùs, authentic pub-style stews, or wholesale to specialty grocers and meal-kit services featuring comfort classics and global flavors.
