Lamb neck (French: collier d’agneau) is a flavourful cut from the neck of the animal. It contains bone, connective tissue and several muscles, which contribute flavour and gelatin during slow cooking. It is generally more economical than tender loin or rack cuts and is well suited to braising and stewing.
Exact cut boundaries vary by butcher and market. Neck may be sold whole, sliced across the bone or boned and rolled.
Lamb neck is excellent for navarin, Irish-style stew, curries and slow braises. Gentle cooking softens the connective tissue and produces a rich cooking liquid. It can also be boned and used in forcemeats or other preparations.
Chef’s tip: Brown the pieces well before braising to build flavour, then cook gently until tender. Skim excess fat from the finished cooking liquid and strain carefully around the bones.
Key distinction: Lamb neck is a connective-tissue-rich braising cut; it should not be cooked like a tender loin chop.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
