Although not common practice in North America, it’s customary in many other parts of the world to use all parts of an animal for meal preparation. Using parts, such as the internal organs and cuts from less-common areas, helps to reduce waste and saves money. Lamb neck is one cut that you can use to make flavorful stews and casseroles with the same methods as most other cuts of lamb.

Preheat your oven to 350 degrees Fahrenheit.

Remove any fat from 1 lb. of the boned lamb’s neck with a sharp knife and discard it. Cut the neck into bite-sized cubes.

Slice 1 lb. of onions into rings and 1 lb. of carrots and potatoes into rounds.

Cover the bottom of a baking or casserole dish with one layer of the potatoes. Spread the lamb’s neck, onions and carrots over top of the potatoes.

Pour 1 ½ cups of chicken or lamb stock over the mixture and place the dish into the oven. Roast the necks for 1 ½ hours, until they are cooked through. Add more stock at the 45-minute mark if the lamb and vegetables are drying out.

Add 2 tbsp. of olive oil in a pot over medium-high heat.

Add 2 lbs. of lamb’s neck, cut into sections with the bone intact. Sauté the lamb, turning frequently until it’s browned on all sides.

Squeeze the juice of one lemon over the lamb, and toss about six sprigs of fresh thyme into the pot. Pour 1 to 2 cups of water, chicken or lamb stock over the meat and bring it to a boil.

Reduce the heat and cover the pot. Let the liquid simmer for about an hour, until the lamb neck is tender. Lift the lid periodically and give the lamb a stir as it cooks.