Lamb neck, or scrag, is a fabulously underrated cut of meat,. It is fast regaining its popularity with chefs like Tom Kitchin, Nigel Slater and Matt Tebut because of the flavours it releases when cooked long and slow.


Here you get four neck rounds that will form the basis of a wonderful stew or tagine for four people. 


  • Four neck rounds from our grass fed romney lambs. These cuts don't only align with our philosophy that we should be using the whole animal (nose to tail butchery) but also taste fantastic.