Jacob Hogget Rounds of Neck (Neck steaks - bone in)
Like lamb shanks, lamb neck lends itself to low and slow cooking due to the elaborate amount of connective tissue and collagen running through the meat. These need longer periods of gentle heat to break down and meld into a beautiful, rich flavour that will add depth to your dish.
We cut our Jacob’s Lamb neck into singular chops or ‘neck rounds’, leaving the bone left in to impart additional flavour during cooking.
Think casseroles, stews and pies where you want soft, tender meat blending with a beautiful rich gravy and you’re on to a winner!