Lamb Neck Rosettes (approx 425g)
Lamb 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 a rich flavour, resulting in pull-apart tenderness. This economical cut of meat is a great option to pair with seasonal vegetables and herbs.
Try Sophie Zalokar's braised lamb neck rosettes with minted peas and sour cream this week.