Meat
Neck End
Neck-end mutton shoulder is the collar territory—rich, collageneous, ideal for stews, mince and slow trays. It carries stronger mature sheep flavour with deep fat and spice affinity. Brown and simmer until tender. Not a pink-roast cut. Outstanding value flavour with cumin, coriander, chilli, root vegetables, mint and cloves.
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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 6.22 g
- Saturated Fat 2.49 g
- Trans Fat 0.12 g
- Monounsaturated Fat 2.18 g
- Polyunsaturated Fat 1.55 g
- Cholesterol 73.1 mg
- Sodium 63.4 mg
- Salt 0.15 g
- Total Carbohydrate 1 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 18 g
- Water 71.9 g
- Energy 132 kcal
- Water 71.9 g
- Carbohydrates 1 g
- Protein 18 g
- Fat 6.22 g
- Saturated Fat 2.49 g
- Monounsaturated Fat 2.18 g
- Polyunsaturated Fat 1.55 g
- Omega-3 0.23 g
- Trans Fat 0.12 g
- Vitamins 39.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.23 mg
- Vitamin B3 — Niacin 6.18 mg
- Vitamin B5 — Pantothenic Acid 0.67 mg
- Vitamin B6 0.44 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 8.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.32 mg
- Vitamin K 1.6 µg
- Minerals 443 mg
- Major Minerals 441 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 73.1 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.23 · vitamin-b3-niacin: 6.18 · vitamin-b5-pantothenic-acid: 0.67 · vitamin-b6: 0.44 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 8.7 · vitamin-d: 0.2 · vitamin-e: 0.32 · vitamin-k: 1.6 ·
Minerals
Neck End of Mutton: composition reflects this culinary part relative to the whole ingredient.
History
Victorian butchers charted mutton chops, legs and shoulders as everyday working-class roasts. Cooks treated neck end of mutton as a cut with its own timing and sides.
As mutton cookery specialised, neck end was portioned and sold ready for the pan. Heritage and nose-to-tail menus revived named mutton cuts for restaurants and home braising.
Spice-trade cookery folded mutton into curry, pilaf and tagine traditions across South Asia and the Middle East; neck end of mutton took a named place in that kitchen trade.