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Lamb Neck Cutlets
Lamb Neck Cutlets
Dorper cross lamb neck, a well marbled cut with a good balance of lean meat and fat. The marbling and the bone are what give it depth once it has had proper time to cook.
Neck is a slow cooking cut. It belongs in a South African potjie, a curry or a winter stew rather than on a hot grill.
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Frequently Asked Questions
What is lamb neck best used for?
Slow cooking. Neck carries connective tissue and marbling that need time and gentle heat to break down, which makes it well suited to potjiekos, curries and stews. It is not a grilling cut.
Why is lamb neck good for potjiekos?
A potjie cooks low and slow over coals for hours, which is exactly what neck needs. The marbling renders through the pot and the meat softens instead of drying out.
How should I store fresh lamb neck?
Keep it in the coldest part of the fridge and use it within a few days, or freeze it wrapped tightly so no air reaches the surface. Thaw it in the fridge rather than at room temperature.