Produced in Somerset
Cooking tips: Lamb neck can be cooked whole, long and slow to ensure tender meat. You can also chop the neck into chunks and brown off for use in stews and curries. Marinade the cubes of neck in a rub of ground coriander, cumin, sumac and chilli before pushing onto skewers and flaming over the BBQ for wonderful homemade kebab. Serve with hummus and warm wood fired pita bread.