Lamb neck

A cut from the neck of the lamb carcass with pink-red meat, fat veins and small bones, for long braising for pilaf, shurpa, kharcho, stew and a rich stock.

Lamb neck is a cut from the neck part of the lamb carcass with pink-red meat, plenty of fat veins, connective tissue and small bones, aromatic, rich in taste but needing long cooking. It is long-braised and slow-cooked until tender for pilaf, shurpa, kharcho, stew and azu, cooked on and off the bone, boiled for a rich stock and used for mince for lyulya kebab and kufta.

Recipes with this ingredient

Welsh Lamb SoupBritish cuisine | Soups

Welsh lamb soup is the true soul of Welsh cuisine, steeped in ancient traditions of British culinary art. For centuries, shepherds and farmers have prepared this nourishing soup using available vegetables and tender lamb, creating a hearty dish that warms on cold days. Its flavor is rich and deep: the soft lamb adds depth while the mix of root vegetables brings sweetness and a hint of earthiness. Leeks, a symbol of Welsh cooking, add a subtle spiciness. This soup is not only nutritious but can also reveal all the aromas of its ingredients, especially if allowed to sit overnight. It is served with black pepper, mature cheese, and a slice of rustic bread – the perfect combination for leisurely enjoying the true taste of Wales.

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Lamb shurpaUzbek cuisine | Soups

Bulat Ibragimov shared the recipe with us.

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