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Neck
Neck is prepared from a carcase by a cut through and between the 3rd and 4th cervical vertebrae which is the dorsal cutting line preparation for the square cut shoulder. The atlas and portion of the axis neck vertebrae may be removed to facilitate hygiene requirements.
SECONDARY CUTS
Neck chop
Neck chops are prepared from a bone-in lamb neck. Because they’re made up of working muscle, they have plenty of connective tissue. This cut is best suited to moist, low and slow cooking methods, which break down the connective tissue, imparting a flavour and tenderness.
Neck rosette
Neck rosettes are cut from the neck with the central bone kept in. Made up of well-exercised muscle, they contain plenty of connective tissue. This cut is best suited to moist, low and slow cooking methods to break down the connective tissue and allow the bone to impart flavour resulting in pull-apart tenderness.
Neck fillet roast
The neck is removed and prepared as a neck fillet roast from a forequarter. As a well used muscle it contains a high amount of connective tissue. This cut should be trimmed of any excess surface fat, and then cooked using a low and slow method. The melting connective tissue infuses flavour and provides a tender result.
