The annual 4-H agricultural fair just ended, and every year that brings some unusual cuts of lamb (also beef) to my local supermarket. Today I bought three portions of lamb breast (bone in and about 1.25-1.5 pounds each). I also bought three or four neck pieces. I initially thought that the neck cuts were cross-cut shanks from a larger critter, like veal, but the meat guys clarified that they're lamb neck portions.
Still not sure what I'll do with either of these cuts, even after reviewing a few CH threads. One thing that's not clear to me from existing threads is whether these two cuts would be better cooked in different ways, or whether, instead, they would respond well to being cooked together. I am supposing that longer cooking (esp. braising) might be optimal for each of these, or...?