Meat
Neck
Mutton neck is hard-working and full of flavour—dice for stews, mince, or slow-cook on the bone for broths. Long moist heat turns sinew to silk. Not a flash-grill cut. Excellent value in British, South Asian, Middle Eastern and Caribbean mutton cookery.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 12.6 g
- Saturated Fat 4.95 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.05 g
- Polyunsaturated Fat 0.97 g
- Cholesterol 67.4 mg
- Sodium 63 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.7 g
- Water 63 g
- Energy 189 kcal
- Water 63 g
- Protein 21.7 g
- Fat 12.6 g
- Saturated Fat 4.95 g
- Monounsaturated Fat 5.05 g
- Polyunsaturated Fat 0.97 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 36.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.2 mg
- Vitamin B3 — Niacin 5.36 mg
- Vitamin B5 — Pantothenic Acid 0.58 mg
- Vitamin B6 0.38 mg
- Vitamin B7 — Biotin 2.4 µg
- Vitamin B9 — Folate 7.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.27 mg
- Vitamin K 1.4 µg
- Minerals 358 mg
- Major Minerals 357 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 67.4 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.2 · vitamin-b3-niacin: 5.36 · vitamin-b5-pantothenic-acid: 0.58 · vitamin-b6: 0.38 · vitamin-b7-biotin: 2.4 · vitamin-b9-folate: 7.5 · vitamin-d: 0.2 · vitamin-e: 0.27 · vitamin-k: 1.4 ·
Minerals
Neck of Mutton: composition reflects this culinary part relative to the whole ingredient.
History
As mutton cookery specialised, neck was portioned and sold ready for the pan. Spice-trade cookery folded mutton into curry, pilaf and tagine traditions across South Asia and the Middle East.
Spice-trade cookery folded mutton into curry, pilaf and tagine traditions across South Asia and the Middle East; neck of mutton took a named place in that kitchen trade.
Spice-trade cookery folded mutton into curry, pilaf and tagine traditions across South Asia and the Middle East. Cooks treated neck of mutton as a cut with its own timing and sides.