As oxtail isn't kosher, I had to find the next best thing. After experimenting with a few cuts this was definitely it! Neck is very lean, tasty and tender and somehow absorbs all the flavour of the spices in which it is cooked, making it wonderful alternative for curry.
This tasty roast can be served on the bone or deboned and rolled. It can be cut as a 'raised shoulder' which is the meaty blade without the chops (feeds 4 – 6 people) or as is normally the case, cut with the chops and shank bone (feeds 8 – 10)
RACK OF LAMB
Single lamb chops are cut from this rack; double lamb chops are closer to the shoulder. A rack makes an elegant roast, but unfortunately doesn't serve too many. If the meat is stripped along the length of the bone tips, it's called a French rack. It's a lovely roast for two hungry people to share on a special occasion. When ordering tell your butcher how many chops you want on the rack. There are normally about 5 or 6.
The name shank bone reminds me of something we have on our Seder plate at Pesach time. However, the lamb shanks that I am referring to here are lean, meaty, larger and very tasty, and for this reason alone have become extremely popular. I quite often add a couple of shanks or breasts to the roasting pan if I feel a shoulder won't be enough. There it goes again, that hereditary disease I've inherited that I may 'run short', God forbid!
Breast of lamb must be one of the most versatile cuts around. It can be roasted, braaied/barbecued, stewed, stuffed, smoked, cooked whole or even cut up into single ribs or ribbetjies.
Our lamb products include:
Ribs - fingers
Deboned Lamb Roll
Knuckle - Roasting
Knuckle - Stewing
Stew / Lamb Neck