Neck – meaty pieces

Code: Forequarter L022

The split neck is removed in line with the first rib and cut/sawn into 10 mm thick slices

The neck is removed

in line with the first rib.

Neck of lamb.

Remove the back strap and excess fat.

Fully trimmed neck.

The neck is sawn into two lengthways

and then sawn into 15mm thick slices.