From our Sandbach counter
Neck End of Lamb
£7.00
- Feeds 2Based on about 200g per adult
- Cut fresh to orderSuitable for home freezing
- Use within 3–4 days of deliveryKeep chilled in the fridge
- Approx. 500gButcher-cut, so weights vary slightly
Neck end of lamb is a traditional, flavourful cut that works particularly well in slow-cooked dishes. Find it at The Butcher’s Blade in Sandbach, Cheshire, for hearty stews, casseroles and warming family meals.How to cook: Brown the lamb to develop flavour, then cook gently with stock, onions, herbs or spices until tender. Slow cooking helps the meat soften and brings out the rich flavour of the cut.Perfect with: Mash, root vegetables, dumplings or crusty bread. Garlic, rosemary and warming spices all complement lamb in slow-cooked recipes.For traditional lamb cuts from your local Sandbach butcher, neck end is a useful choice for comforting meals that reward a little patience.
Neck End of Lamb from The Butchers Blade in Sandbach. A choice for a meal where patient cooking is part of the appeal. Cuts commonly used for braising suit a plan built around a covered pot, a suitable cooking liquid and time to develop tenderness. This is a different shopping decision from choosing a steak for a quick sear: match the cut to the method you intend to use.
Choosing for your meal
Plan the number of portions, the size of your cooking vessel and how much time you have available. Bone-in cuts need to be considered differently from boneless meat when judging serving amounts. Check your selected weight and ask Lee about preparation if needed. Timing depends on the cut, size and appliance; use a suitable recipe rather than an unsupported fixed time.
Serving ideas
Mashed potatoes, beans or bread can make the most of a braising sauce, with greens alongside for contrast. Brown suitable meat in batches if your recipe calls for it and avoid overcrowding. Check safe cooking as well as tenderness, then follow appropriate cooling and refrigeration guidance for leftovers. Suggested vegetables and cooking liquid are purchased separately unless the listing states otherwise.
Vacuum packed or tray wrapped to lock in freshness
Local delivery orders travel chilled in an insulated cool box with ice packs.
Closed Sunday and Monday. Collect your order at the counter during these hours.
“Amazing! I’m slowly but surely chomping my way through this recently opened butcher’s stall. Steak burgers, chicken kiev, sausages all delish. The choice is unreal. Gluten free sausages and lamb burgers for my friend. See you later!”
View our Cooking & Safety Guide for safe temperatures and tips.
Need help with portions, storage or allergens? Ask Lee before ordering.
01270 691283From the kitchen
Cooking Neck End of Lamb
Use a covered braise or your slow cooker’s recommended method for this cut. Check both thorough cooking and tenderness; timing depends on size and appliance. For poultry, pork, minced meat, sausages, rolled joints and mechanically tenderised meat, cook thoroughly: the centre should reach 70°C for 2 minutes, or 75°C for 30 seconds. Clean the thermometer before and after checking.
How to slow cook meatLee’s tip
Low and slow wins
Brown the lamb well, then braise it low and covered with garlic, rosemary and stock until it falls from the bone. It’s even better the next day.
What goes with it?
Creamy mash or buttered couscous, with greens to cut the richness. A Rioja or Côtes du Rhône; sparkling pomegranate alcohol-free.
Want Lee’s personal recommendation? Ask him at the counter or call the shop. Always follow the product label and confirm allergens.