Lamb Neck is the traditional name in United States. Outside that tradition, butchers carry comparable lamb cuts under different names — sometimes the same anatomical piece, sometimes a close cousin. The alternatives below are grouped by country so you can match what your local butcher actually carries.
Both are cheap, collagen-rich lamb cuts that need long, slow cooking; interchangeable in stews and slow roasts.
Both braise to a gelatinous, fall-apart texture; shank gives a single neat portion where neck gives shreddable meat.
Shoulder is the standard swap for neck in lamb stews and tagines — more meat per kilo, same slow-cook requirement.