Also known as scrag end of neck, this is sold cut into slices.
At its best when cooked by simmering slowly, either in the oven or on the hob, with added liquid. Using this cooking method will release all the flavour and help the meat fall off the bone.
Ideal for:
- Casseroles - cooked as an all in one dish - just add your choice of vegetables
- Stews - in particular the classic Irish Stew
- Soup
Weights start at 500g
