Lamb neck

Lamb neck is a highly valued cut of meat in gastronomy for its intense flavor and tender texture when cooked slowly. It comes from the neck of the animal and contains a balanced combination of meat and connective tissue, making it ideal for stews, braises, and slow roasts, where time and moisture allow it to tenderize and release all its juices and flavor.

It originates from lamb meat, generally from young animals, which guarantees a mild yet characteristic flavor. This cut has been traditionally used in Mediterranean, British, and Middle Eastern cuisines, but it is also very common in various regions of Latin America, where it is appreciated for offering an economical and delicious option for preparing dishes with long cooking times.

Among its properties, lamb neck is a rich source of high-quality protein, B vitamins (especially B12 and niacin), and minerals such as iron and zinc, which contribute to a balanced and nutritious diet. Its fat content is moderate, but thanks to slow cooking, these fats integrate into the meat, providing juiciness.

In Latin America, this ingredient may have different names that vary by country or region. Some common synonyms include sheep neck, borrego neck (Mexico), or simply neck when referring to lamb or borrego, concepts that in some countries are used interchangeably. In rural or traditional areas, it is also called cogote.