$$ · braised beef, lamb neck, pot roasts, and stews
Lodge 6-Quart Enameled Cast Iron Dutch Oven
Browning meat on the stovetop, then braising it slowly in the oven.
Also called
🇬🇧Neck of Lamb🇲🇽🇦🇷🇪🇸Cuello de cordero🇫🇷Collier d'agneau🇵🇹Pescoço de borrego🇧🇷Pescoço de cordeiro🇮🇹Collo d'agnello🇩🇪Lammhals
The neck is one of the most economical yet flavourful parts of the lamb, comprising the scrag end (nearest the head) and the middle neck. Rich in collagen and connective tissue, it becomes tender and gelatinous during long, slow cooking. It is a staple of traditional British stews such as Lancashire hotpot and Irish stew, and is also used in North African tagines and Middle Eastern braises.
Tools for this cut
$$ · roasts, smokers, and long cooks
ThermoPro TP20 Wireless Meat Thermometer
Monitoring large cuts where opening the smoker or oven would cost heat.
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Names by country
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Lamb Neckprimary | |
| 🇬🇧United Kingdom | Neck of Lamb | Also sold as scrag end (the bony section closest to the head) or middle neck (meatier, more suited to chops). |
| 🇲🇽Mexico | Cuello de cordero | |
| 🇦🇷Argentina | Cuello de cordero | |
| 🇫🇷France | Collier d'agneau | Used primarily in slow braises and navarin d'agneau. |
| 🇪🇸Spain | Cuello de cordero | |
| 🇵🇹Portugal | Pescoço de borrego | |
| 🇧🇷Brazil | Pescoço de cordeiro | |
| 🇮🇹Italy | Collo d'agnello | |
| 🇩🇪Germany | Lammhals |