Lamb Neck Bones

Piccinini Bros Verified independent store

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Specifically neck bones — the most gelatin-rich and flavorful of all lamb stock bones, also excellent braised directly for the meat clinging to the bone. The neck is a heavily work ed muscle on the lamb and produces a stock with extraordinary body and depth.Cut DetailsPrimal: Neck | Bone-inStock and direct braiseButcher's Tip: For stock: simmer 5–6 hours after roasting. For direct eating: braise at 300°F for 3+ hours to 195°F+ until the meat falls from the bone. Show more