Neck is neck.
Best cooking method:
Braise the entire neck low and slow and pull the shards of lamb off the bone. It’s not a lot of meat, but it’s great in heavily spiced stews, soups, and curries.
The lamb neck is nice and fatty so make sure to leave enough time to cool your meal until the fat congeals on the top, then remove it before reheating and serving.
Shank, roundbone, shoulder chop, bone-in stew.
The weight range options listed above are based on how much this cut usually weighs. We always recommend about 1/2 lb. of protein per person. If the available weight options are not enough to meet your recipe requirements, please use the selector on the right-hand side to choose multiples of this cut.