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Lamb Neck

Lamb · Neck
Braise
Also called
🇬🇧Neck of Lamb🇲🇽🇦🇷🇪🇸Cuello de cordero🇫🇷Collier d'agneau🇵🇹Pescoço de borrego🇧🇷Pescoço de cordeiro🇮🇹Collo d'agnello🇩🇪Lammhals
Raw Lamb Neck — Lamb Neck cut

The neck is one of the most economical yet flavourful parts of the lamb, comprising the scrag end (nearest the head) and the middle neck. Rich in collagen and connective tissue, it becomes tender and gelatinous during long, slow cooking. It is a staple of traditional British stews such as Lancashire hotpot and Irish stew, and is also used in North African tagines and Middle Eastern braises.

Names by country

CountryNameNotes
🇺🇸United StatesLamb Neckprimary
🇬🇧United KingdomNeck of LambAlso sold as scrag end (the bony section closest to the head) or middle neck (meatier, more suited to chops).
🇲🇽MexicoCuello de cordero
🇦🇷ArgentinaCuello de cordero
🇫🇷FranceCollier d'agneauUsed primarily in slow braises and navarin d'agneau.
🇪🇸SpainCuello de cordero
🇵🇹PortugalPescoço de borrego
🇧🇷BrazilPescoço de cordeiro
🇮🇹ItalyCollo d'agnello
🇩🇪GermanyLammhals
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Classic recipe

Irish Stew2 hr 30 min

Irish stew is the most famous use of lamb neck — a warming, restorative braise of mutton or lamb with potatoes, onions,…

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Beef braise in an unbranded Dutch oven

$$ · braised beef, lamb neck, pot roasts, and stews

Braise lamb neck until it falls off the bone

Browning meat on the stovetop, then braising it slowly in the oven.

Lodge 6-Quart Enameled Cast Iron Dutch Oven

Unbranded meat thermometers beside a resting steak

$$ · roasts, smokers, and long cooks

Hold a long, low braise without opening the pot

Monitoring large cuts where opening the smoker or oven would cost heat.

ThermoPro TP20 Wireless Meat Thermometer

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Sources