The 4-H/County Fair is back and that means I can ask my butcher to bring in some less common cuts--in this case, lamb.
This time, I'd like to try lamb neck. How much does a whole one typically weigh? I think I might get two, one to braise or roast whole, another the crosscut into osso bucco-type cuts.
In the past I've tried lamb breast--delicious, but very little meat there.
Any other suggested goodie, uncommon cuts?