Lamb neck

Brown the pieces, then cover them with stock or water and braise at 150 °C for about 2½–3 hours, or simmer gently on the hob for a similar time. It is ready when the meat pulls easily from the bone.

No. Lamb neck is usually sold as bone-in slices or chunks, while neck fillet is boneless meat trimmed from the same area. Fillet cooks more quickly; bone-in neck is especially suited to stews and braises.

Use it in a slow-cooked stew, curry or tagine, where its bones and connective tissue enrich the cooking liquid. Add root vegetables for the final hour or so, so they soften without falling apart.

Thick, bone-in neck slices are generally better braised than grilled, as quick high heat can leave them chewy. If you have thin neck fillet, cut it into strips and grill or sear it briefly until browned and just cooked through.

Keep raw lamb neck covered on the bottom shelf of the fridge and use it within a couple of days, or freeze it. Refrigerate cooked lamb promptly in a covered container and use within 2–3 days.

Lamb scrag or lamb shoulder both work well. Scrag is another bony cut suited to long, moist cooking; shoulder is meatier, so cut it into chunks and allow it to cook until tender.

Beef neck is leaner and has more protein: 20.8 g and 9 g fat per 100 g, compared with 18 g protein and 14 g fat in lamb neck. Both benefit from slow, moist cooking.