Best End and Braised Neck of Black Welsh Mountain Lamb

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  • Serves


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By Mark Hix

Published 2006

  • About

Pairing a popular well-used cut with a less popular cut that is actually really tasty provides an interesting contrast. The neck is a great cut for a braise, and is full of flavour, while the best end is an easy cut to cook — roasted or grilled as cutlets - and you can keep it a touch on the pink side. I love experimenting with different cuts of meat, not that a neck is an unusual cut, but cutting it through the bone into rounds gives it an interesting shape when braised, rather like an oss