Lamb neck is the sort of cut that gets chefs excited. Fatty, full of gelatine, wrapped around cartilaginous bones, it is an ideal cut for slow cooking. It also is strongly flavored. Dissimilar to the shoulder, it can moreover be treated like a steak and cooked quickly over a high heat until done. It goes well with a whole load of flavors and is scrumptious served with a delicious mash.