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Lamb Neck Meat for Sale

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48 necks (approximately 40 lbs.) | Free Shipping

Meatier than oxtail, tastier than shanks, lamb neck is part of the same muscle that runs along the spine and yields the loin and rib eye at the other end. Slow-cooking lamb neck yields tender, delicious results. Ovation lamb is 100% grass-fed & pasture raised free range in New Zealand. No hormone or antibiotic growth promotants are ever used, and GMO seeds are illegal in New Zealand.

All cuts in the Ovation Chef Ready Lamb program are hand selected for top quality; immaculately trimmed for 100% yields (no trimming required before you cook them) and top-notch presentation; and then weighed, piece by piece, to ensure exact adherence to advertised weight ranges.

Grass-fed lamb is lower in saturated fat and higher in healthy vitamins, omega-3 fatty acids, and conjugated linoleic acid (CLA) than grain-fed lamb.

Size:

12 vacuum sealed packs, 4 necks per pack (approximately 40 lbs.)

Features:

  • 100% Grass-Fed
  • Pasture Raised Free Range
  • No Hormone or Antibiotic Growth Promotants
  • GMOs Seeds are Illegal in New Zealand
  • Aged 96-Hours
  • Certified Halal
  • Vacuum Packed
  • Frozen

Origin:

New Zealand

Store frozen lamb necks in your freezer until you want to cook them, then thaw as many packs as you need.

Thawing Tips

Slow cooking is best for lamb necks. To roast on the bone season necks overnight. Slow cook at 275°F for 3-4 hours until the meat easily falls from the bones. Use minced lamb neck to stuff ravioli or flavor risotto, or Pack shards of lamb neck into a toasted roll and top with melty cheese, peppery greens, and pickled shallots.

To make lamb neck roulade, remove the bone and spread the butterflied meat with a savory, aromatic filling, such as white miso, garlic, thyme, and sesame oil. You could also add crumbled sausage meat. Roll and tie the stuffed lamb neck at intervals. Roast at 275°F for at least 3 hours until tender.

Lamb Recipes

Recommended Cooking Temps:
Rare - 135°
Medium Rare - 140°-150°
Medium - 140°-145°
Medium Well - 160°
Well Done - 165° and above

See How to Debone a Lamb Neck:

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