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.



Like this:
Like Loading...
This entry was posted on December 8, 2013 at 2:14 pm and is filed under braise, Chef, Lamb with tags lamb necks. 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.
Leave a Reply