Lamb Neck
By: Anonymous

About

Lamb neck has tasty and extremely tender, fine-grained, though bony, meat. The neck is a small, tough, flavorful cut usually sold cut into crosswise slices, though it may be found whole in specialty markets. Lamb neck makes great stew and exquisite curry and is well known in countries that love lamb. The meat has plenty of collagen, which softens and dissolves to provide a rich, silky sauce and luscious meat.
Part of Animal: Lamb neck lies between the head and the shoulder.
Characteristics: Lamb neck is bony with bits of flavorful, soft meat.
How to Choose: Neck may be sold as slices or bone-in stew meat, and will be found at Italian, Middle Eastern, Indian, and other ethnic meat markets. Choose the largest neck slices you can find; these will be the meatiest.
Amount to Buy: Allow at least 1 pound lamb neck per person.
Storage: Store lamb neck up to 2 days refrigerated.

Information
Translations: Αρνί Λαιμός, Lamb Kaklas, خروف الرقبة, Jahňacie krk, Agneau de cou, ラムネック, Janjetina Neck, Jehněčí krk, Lamb Cổ, צוואר טלה, Лэмб Шея, 양고기 목, भेड़ के बच्चे Neck, Cordero Cuello, Лемб Шия, 羔羊颈部, Врат ЈАЊЕ, Lam Neck, Domba Leher, Xai Coll, Агнешко на шийката