Lamb Neck comes from the meaty lower neck of the lamb, right above the shoulder. The neck gets constant use, meaning it's one of the toughest, but also most flavorful cuts. Cook it low and slow to tenderize and bring out the delicious flavor of our pasture-raised lamb.
Either smoke or braise, either way, slow and steady is the name of the game here. Cook on low heat over a long period of time until the meat becomes nice and tender.