$$ · braised beef, lamb neck, pot roasts, and stews
Turn a tough cut tender in one pot
Browning meat on the stovetop, then braising it slowly in the oven.
Lodge 6-Quart Enameled Cast Iron Dutch Oven
These cuts are approximate equivalents — similar in character but with meaningful differences in preparation or exact cut.
Both braise to a gelatinous, fall-apart texture; shank gives a single neat portion where neck gives shreddable meat.
These are related cuts, but not perfect swaps. Use the table below to judge how close your local option is before buying.
| Country | Lamb Neck | Lamb shank |
|---|---|---|
| 🇺🇸United States | Lamb Neck | Lamb shank |
| 🇬🇧United Kingdom | Neck of Lamb | Lamb shank |
| 🇫🇷France | Collier d'agneau | Souris d'agneau |
| 🇪🇸Spain | Cuello de cordero | Jarrete de cordero |
| 🇦🇷Argentina | Cuello de cordero | Garrón de cordero |
| 🇲🇽Mexico | Cuello de cordero | Chamorro de cordero |
| 🇵🇹Portugal | Pescoço de borrego | Joelho de cordeiro |
| 🇧🇷Brazil | Pescoço de cordeiro | Ossobuco de cordeiro |
| 🇮🇹Italy | Collo d'agnello | Stinco d'agnello |
| 🇩🇪Germany | Lammhals | Lammhaxe |
$$ · 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
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