I just acquired some bone-in lamb neck pieces from the local farm which has gorgeous, pastured meat. I know I have over the years seen recipes using it but have never had a chance to buy it before. Google found me some ideas but any tried and true ones you can share?
Tony Maws’ lamb neck stew with turnips – but for me, no raisins.
This ragu looks tasty – and I have both tagliatelle and bucatini.