Lamb neck

Collier d’agneau

What it is

The cut navarin is built on, and the one most likely to be sold cheap because it looks like offcuts. It is threaded with connective tissue that turns to gelatine, giving a sauce body no leaner cut can produce.

In the kitchen

Buy it on the bone, in thick rounds. Boned and diced it loses exactly the thing that makes it worth cooking.

Goes with

Turnip Carrot Onion Thyme Tomato Garlic Bay leaf Pea

In season alongside

Lamb shoulder Bonito (katsuo) Figatellu Lamprey Mackerel Shad roe

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