Lamb neck is known as the chefs secret cut because of how delicious it is and because of its versatility and high yield: necks are thick, meaty and provide more portions than other slow cooked cuts. The high fat that is part of the gelatin rich lamb neck breaks down with slow cooking, giving the cut amazing flavor and texture. The bone also infuses this cut with added flavor and depth. After braising, the cooking liquid becomes the most unctuous lamb stock that you can use for the base of many sauces.