Lamb Neck - Nutrients & Benefits - Culinary Uses - Types

Nutritional properties of Lamb Neck Energy :
287.00 Kcal / 100g

Category : Proteins & Meats

Group : Red Meat

Composition And Nutritional Value :Lamb neck is a flavorful, well-marbled cut that comes from the neck area of the lamb. It contains a mix of meat and connective tissue, which, when cooked slowly, breaks down to create a tender and juicy dish. Lamb neck is rich in protein, which is essential for muscle repair and overall body function. It also provides significant amounts of iron, zinc, and B vitamins, particularly B12, which are crucial for red blood cell production, immune support, and energy metabolism. Due to its marbling, lamb neck has a higher fat content than leaner cuts, but this contributes to its richness and flavor.

Health Benefits : Lamb neck offers several health benefits thanks to its high protein and nutrient profile. The protein helps build and repair tissues, while the iron content supports oxygen transport in the blood and prevents anemia. Zinc, found in lamb neck, is important for maintaining a healthy immune system and supporting wound healing. B vitamins, including B12, are essential for energy production and healthy nerve function. While lamb neck is higher in fat, the fat content enhances flavor and moisture, making it a satisfying option for those who enjoy rich, tender meat in moderation.

Culinary Uses : Lamb neck is best suited for slow-cooking methods such as braising, stewing, or slow-roasting, which allow the tough connective tissues to break down, resulting in tender and flavorful meat. It is often used in soups, curries, and stews, where the rich flavors infuse the broth. Lamb neck can also be roasted whole, either bone-in or boneless, and paired with herbs like rosemary, thyme, and garlic for added flavor. It is also popular in Middle Eastern and Mediterranean cuisine, where it is often cooked with spices and served with couscous, rice, or flatbreads.

Types : Lamb neck is typically sold bone-in or boneless. The bone-in neck offers more flavor as the bone marrow contributes to the richness of the dish. Boneless lamb neck is more convenient and is often used for stews or ground meat dishes. Some variations of lamb neck include neck fillet, which is a smaller, leaner section from the neck, and the neck chop, which is a bone-in cut often cooked like a steak. Both types benefit from slow cooking, which makes the meat tender and infuses the dish with deep, rich flavor.

Shopping And Storage Tips : When purchasing lamb neck, look for a cut with visible marbling, which ensures flavor and tenderness. The meat should be firm and have a deep red color, with a fresh smell. Lamb neck should be stored in the refrigerator at 40°F (4°C) or below and consumed within 3 to 5 days of purchase. If freezing, lamb neck can last for up to 6 months. Before cooking, consider marinating the meat to enhance its flavor. When slow-cooking lamb neck, be sure to cook it at low temperatures for several hours to allow the connective tissue to break down and result in a tender dish.