Pool Boy Posted May 18, 2014 Share Posted May 18, 2014 I have a great recipe I want to try that requires lamb neck that has been deboned. This is supposed to be a tremendously flavorful cut of meat that I will then stuff with sausage and other goodies to cook low and slow. While it is true I can do the recipe with close results with lamb shoulder, I really want to find some lamb neck. Any thoughts on places that might be able to get me what I need? The regular grocery options and some butcher places just don't or won't get it for me. Link to comment Share on other sites More sharing options...
zoramargolis Posted May 18, 2014 Share Posted May 18, 2014 Have you checked with Pam the Butcher at Wagshal's? Link to comment Share on other sites More sharing options...
zoramargolis Posted May 18, 2014 Share Posted May 18, 2014 Lebanese Butcher and Halalco, both in Falls Church, break down whole animals on-site, so they are also a possibility. Link to comment Share on other sites More sharing options...
Pat Posted May 18, 2014 Share Posted May 18, 2014 It might not be convenient from where you live, but Let's Meat on the Avenue in Del Ray sells lamb neck slices and does special orders, so it might be possible to order the lamb neck you want from the butcher. Link to comment Share on other sites More sharing options...
chefgunshow Posted May 18, 2014 Share Posted May 18, 2014 Most times you can sub shoulder for neck. Link to comment Share on other sites More sharing options...
Pool Boy Posted May 18, 2014 Author Share Posted May 18, 2014 Thanks all, I'm on a quest and this helps loads. I will post the recipe and the pictures when I get this made! Link to comment Share on other sites More sharing options...
LauraB Posted May 18, 2014 Share Posted May 18, 2014 Have you tried Harvey's at Union Market? Link to comment Share on other sites More sharing options...
Remy Posted May 18, 2014 Share Posted May 18, 2014 The last several times I've been to The Local Market in Falls Church they've had lamb necks in their freezer Link to comment Share on other sites More sharing options...
DonRocks Posted May 18, 2014 Share Posted May 18, 2014 [This community is awesome.] Link to comment Share on other sites More sharing options...
porcupine Posted May 19, 2014 Share Posted May 19, 2014 Have you checked with Pam the Butcher at Wagshal's? One word of caution if you go to Wagshal's: if they don't/can't give you what you want, be sure to ask to speak with Pam. I can't tell you how many times one of the staff has told me "we don't have that" or "we don't carry that" or "we sent it all to the deli" or "it won't be in until tomorrow", and then Pam stepped in and saved the day. She's not just the head butcher but also the manager. 2 Link to comment Share on other sites More sharing options...
Pool Boy Posted January 29, 2015 Author Share Posted January 29, 2015 Lebanese Butcher and Halalco, both in Falls Church, break down whole animals on-site, so they are also a possibility. They do offer this it turns out. It was a little iffy by phone, but did talk to the butcher Alex. Was planning on trying this, but it wasn't certain he'd have it for sure this weekend.... It might not be convenient from where you live, but Let's Meat on the Avenue in Del Ray sells lamb neck slices and does special orders, so it might be possible to order the lamb neck you want from the butcher. So, plan B was to check here and Halalco. Talked to Matt and he's hooking my up and setting aside my order for pickup this weekend! I love this site. I am SO SO SO looking forward to trying this recipe finally. Link to comment Share on other sites More sharing options...
B.A.R. Posted January 30, 2015 Share Posted January 30, 2015 Late to the party, but there is a Halal grocery store next to the Woodland's in Fairfax (off Jermantown). They have every cut of lamb imaginable, and what I have purchased has always been pristine. Link to comment Share on other sites More sharing options...
Pool Boy Posted January 31, 2015 Author Share Posted January 31, 2015 Picked up the goods at Let's Meat. Also got some of their super freshly ground pork (I need it as part of the stuffing of said neck!) as well as sliced bacon and slab bacon (using some of the slab in pasta fagiole tonight). Woot woot! 1 Link to comment Share on other sites More sharing options...
Kibbee Nayee Posted January 31, 2015 Share Posted January 31, 2015 I second Lebanese Butcher, of course, and I would offer El Grande supermarket in Springfield. Link to comment Share on other sites More sharing options...
Pool Boy Posted February 2, 2015 Author Share Posted February 2, 2015 OK so here are the results and running commentary-- Prep Work almost done A view of the deboned, butterflied neck (thanks to Matt at Let's Meat!) With the stuffing ready to be wrapped All tied up Browning in the roasting pan (Honestly, I think a dutch oven would have been better, but I was going as per recipe instructions as I usually do on the first go) Complete The prep work was fairly simple. Hell the work in the recipe is easy, it is just time consuming. While the basting and rotating the bundle of joy once it goes in the oven is a pain, it is not hard at all. You just can't go off and sit on your ass for an hour because every 15 minutes (far more often in the beginning), you are flipping and basting the meat and so on. The sauce, made up largely of an entire bottle of wine, was really great (after reducing).And while I loved the quality of the meat and the deboning work Let's Meat did for me, I was unable to use all of the stuffing since the lamb neck was half the length called for in the recipe. And hey, I am not complaining - I still have bones! 2 Link to comment Share on other sites More sharing options...
Ilaine Posted February 2, 2015 Share Posted February 2, 2015 Glad to know there is a good butcher at Lets Meat. Last time I was there, the "butcher" didn't know the flat cut from the point cut on a brisket. Link to comment Share on other sites More sharing options...
Pool Boy Posted February 2, 2015 Author Share Posted February 2, 2015 Yeah Matt was the one I talked to. He wasn't there on Saturday though. I would have liked to have met him. I think Taylor. who works there, is a butcher-in-training. Link to comment Share on other sites More sharing options...
Ilaine Posted February 24, 2015 Share Posted February 24, 2015 I have to say that bone in lamb neck did not impress me in the last iteration of lamb stew we made. OTOH, the liquid we used was beef bone broth, so any additional oomph from bone and marrow, if any, was hard to perceive. Link to comment Share on other sites More sharing options...
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