Mutton Neck

Experience the underappreciated treasure of mutton butchery with our mutton neck slices. Cut crosswise from the cervical spine, these coin-shaped pieces feature rings of tender meat surrounding a central bone packed with marrow. The neck muscles are well-exercised, meaning they contain abundant collagen that breaks down during long cooking into silky, mouth-coating richness. This cut is the secret weapon of chefs who make extraordinary nihari, soups, and slow-cooked curries. Each slice is approximately 1-inch thick, with meat wrapped around the bone like a donut. Ideal for slow cooking, pressure cooking, braising, and making stocks and broths. The high collagen content transforms into natural gelatin, giving your gravies body and sheen without adding thickeners. Perfect for nihari, paya, shorba, lentil and meat stews, and bone broths. The meat, once cooked for 2-3 hours, becomes so tender it falls off the bone, while the marrow can be scooped out and spread on bread. This cut rewards patience with extraordinary depth of flavor. Perfect for soup lovers, nihari enthusiasts, health-conscious cooks (collagen benefits), and anyone seeking maximum flavor from minimum meat. Naturally rich in collagen, glucosamine, and bone marrow nutrients. Bring home the hidden gem that transforms good broths into unforgettable elixirs.