Thinking About Lamb Necks
This is possibly the most delicious cut of lamb I’ve ever had. Bought from the butcher in Winchelsea. He referred to the cut as lamb necks, they come from the salt-marsh lambs of the area. I prepared them very simply rolled in fine bread crumbs and herbs, and roasted at my Aunt Wendy’s London flat. I served it with spaetzle and some sauteed greens. The natural salty, herbaceousness of the meat shined through. Not sure this is a cut we could coax out of an American butcher.