- The scrag end of neck, being the vertebrae that goes up into the lamb’s head;
- Best End of Neck, being closest to the Lamb’s Body, where the shoulder is about to start;
- Middle end of neck is the part in the middle.
The slices are cut-crosswise, and so will have small round bones in them.
They consist of lean meat plus connective tissue, which breaks down with low and slow cooking.
In Ireland, this is the cut of lamb preferred for lamb stews.
Cook through braising or stewing or use in hotpots.
May also be sold as “Stewing Lamb Bone-in.”