American Lamb Neck wild-edibles In the nineteenth century

In the nineteenth century

and even farmed availability is quite restricted

Despite their status as Matsutake’s longest-standing admirers

Available in 1/4lb or 1lb increments

Rick and Bill Thompson are the brotherly duo behind this operation

American Lamb Neck wild-edibles In the nineteenth centuryA celebrated braising cut, lamb neck will yield meltingly tender meat after stewing in white wine, cider, or stock, alongside a generous bouquet of aromatics. An ideal cut for stews or pasta sauces, the meat can be combined with the braising juices for an irresistible result. We are incredibly proud to offer this American raised lamb from the rolling prairies of the Midwest. Grass fed and farmed using regenerative practices, this lamb presents