Lamb necks are an under-appreciated, underutilized, and cost-effective cut. The whole purpose of any neck is to hold up a head and, as a result, this cut is just full of bone and connective tissue, which sounds like a drawback but is actually a benefit. In terms of flavor, it tastes like a feral pot roast—tender, meaty, and wilder tasting than its beefy relative, but cooking it too fast or at too high of a temperature results in tough, chewy meat. Because of that, I like to sous-vide my necks with handful of tangy grapes and a few sprigs of fresh herbs, then reduce the bag juices to make a salty sauce.