Greek Mutton Neck, Bone-In 1kg

🐑🍖 Greek Bone-in Sheep Neck

Greek Sheep Neck on the Bone • Slow Cook Star • Rich & Gelatinous • Oven / Pot Roast

Greek Bone-in Sheep Neck is one of the most prized cuts for those who love meat with character. Naturally rich in collagen and full of flavor, it becomes meltingly tender when slow-cooked, delivering a result that is tender, juicy, and deeply aromatic. The bone enhances the flavor and helps the sauce thicken naturally — ideal for a Dutch oven, oven, or stovetop.

It’s the perfect base for traditional recipes such as wine-braised dishes, lemony dishes, tomato-braised dishes, or dishes cooked with herbs and vegetables. This cut rewards patience: the longer it slow-cooks, the more tender it becomes, filling the house with wonderful aromas.

📍 Origin & Identity

• Bone-in sheep neck, of Greek origin
• A cut ideal for slow cooking and simmering
• Bone-in for richer flavor and a thicker sauce

🌿 Flavor Profile

✔ Rich, full-flavored sheep meat
✔ A buttery texture when slow-cooked
✔ Collagen that naturally thickens the sauce
✔ Pairs perfectly with garlic, rosemary, thyme, bay leaf, wine, and lemon

📖 Product Description

• Bone-in sheep neck, suitable for the oven, Dutch oven, or stovetop
• Ideal for wine-braised, lemony, tomato-braised dishes and traditional sauces
• A hearty cut for family meals and comforting dishes

💎 Why choose it

🇬🇷 Greek origin – authentic, delicious sheep meat
🍖 Bone-in – adds depth of flavor and a richer sauce
🔥 Slow-cooking star – becomes tender and “falls apart” on the fork
🥘 Ideal for sauces that thicken naturally, with minimal effort
🍽️ Excellent for a traditional meal and winter recipes

⚠️ Important Information

❗ The product is not ready to eat — it must be fully cooked before serving.

🔥 Cooking Method

Oven / Dutch oven (slow roasting)

1️⃣ Preheat to 160°C.
2️⃣ Sear the neck for 2–3 minutes per side to brown.
3️⃣ Place in a Dutch oven with onion, garlic, carrot, and herbs.
4️⃣ Add wine or stock and cover.
5️⃣ Roast for 2.5–3.5 hours until tender and the meat pulls away from the bone.
6️⃣ Uncover for the last 10–15 minutes for a more “thickened” surface.

Pot (wine-braised / lemon sauce)

• Simmer for 2–3 hours, until tender and the sauce has thickened.

✅ For food safety, aim for an internal temperature of ≥ 75°C.

💡 Chef Tips

• Lamb needs time: low and slow to become tender.
• At the end, let it rest for 10 minutes for a juicier result.
• Pairs perfectly with lemon sauce, rosemary, and garlic.

🍽️ Pairings & Serving

Side dishes: roast potatoes, mashed potatoes, hilopites, orzo, roasted vegetables.
Wine: full-bodied red or rosé, depending on the recipe.

🧼 Safety & Handling

• Keep refrigerated until cooking.
• Avoid cross-contamination with raw meat.
• Cook thoroughly before serving.

🏷️ Badges

🐑 Greek Sheep | 🍖 Neck on the Bone | 🔥 Slow Cook | 🥘 Sauce-Friendly | 🍷 Wine-Braised | 🍽️ Traditional Table | ✅ Full Cook Required

Bone-in Greek lamb neck, ideal for slow roasting in a Dutch oven/oven or simmering in a pot. Rich flavor, tender meat, and a naturally thickened sauce.

Lamb neck, bone-in lamb, Greek lamb, slow cooking, Dutch oven, wine-braised, lemon sauce, traditional meat