$$ · braised beef, lamb neck, pot roasts, and stews
Turn a tough cut tender in one pot
Browning meat on the stovetop, then braising it slowly in the oven.
Lodge 6-Quart Enameled Cast Iron Dutch Oven
These cuts are approximate equivalents — similar in character but with meaningful differences in preparation or exact cut.
Both are cheap, collagen-rich lamb cuts that need long, slow cooking; interchangeable in stews and slow roasts.
These are related cuts, but not perfect swaps. Use the table below to judge how close your local option is before buying.
| Country | Lamb Breast | Lamb Neck |
|---|---|---|
| 🇺🇸United States | Lamb Breast | Lamb Neck |
| 🇬🇧United Kingdom | Breast of Lamb | Neck of Lamb |
| 🇫🇷France | Poitrine d'agneau | Collier d'agneau |
| 🇪🇸Spain | Pecho de cordero | Cuello de cordero |
| 🇦🇷Argentina | Pecho de cordero | Cuello de cordero |
| 🇲🇽Mexico | Pecho de cordero | Cuello de cordero |
| 🇵🇹Portugal | Peito de borrego | Pescoço de borrego |
| 🇧🇷Brazil | Peito de cordeiro | Pescoço de cordeiro |
| 🇮🇹Italy | Petto d'agnello | Collo d'agnello |
| 🇩🇪Germany | Lammbrust | Lammhals |
$$ · braised beef, lamb neck, pot roasts, and stews
Browning meat on the stovetop, then braising it slowly in the oven.
Lodge 6-Quart Enameled Cast Iron Dutch Oven