Bone-In Lamb Neck is the neck of the lamb, the perfect cut of lamb for neck chops. It is fatty, full of gelatin, wrapped around flavorful cartilaginous bones. It’s ideal for moist, low, and slow cooking methods to properly break down the connective tissue. 

We highly recommend slowly braising the lamb neck for cooking dishes, such as Mongolian Lamb, Moroccan or Sichuan Braised Lamb, or a simple Wine Braised Lamb dish. You can also cook a Middle Eastern Spiced Lamb or a delicious Slow-Cooked Lamb Neck Curry.

Source Nutritional Value - https://www.nutritionix.com/

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