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Lamb Neck

A really cheap cut from an expensive animal. A very underutilized cut but I love them.  It’s like the extra shank on the lamb.  Braised, picked, pressed, portioned.
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This entry was posted on December 8, 2013 at 2:14 pm and is filed under braise, Chef, Lamb with tags . You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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