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LAMB · Cut

Neck

Scrag · collier · 목심

Neck
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Worked hard and threaded with connective tissue, so it is cheap until you give it time. Long braises turn the collagen into gravy; rushed heat leaves it stringy. In many butcheries the neck is rolled and tied for pot roasting.

Profile

Tenderness42
Marbling55
Umami78
Price28

Pairs with

Braising92
Stews88
Roasting55

Recommended cooking

90°C+Until it yields

Done when a fork twists the meat apart. Temperature alone understates how long the collagen needs.

How to pick it

Ask for neck fillet with the bone removed if you want even slices; bone-in is better for stock.

Signature dishes

Grading & naming

Usually ungraded table meat — buy on colour and smell, not a stamp.

Grading systems →

Nutrition · Per 100 g raw edible portion

232kcalCalories
17.5gProtein
17.5gFat
7.5gSaturated fat

Calories & protein →

Next steps

Compare with

→Neck vs Shoulder→Neck vs Shank→Neck vs Breast

Keep exploring

→Shoulder→Shank→Breast

Find a cut by cooking

→Braising→Stews→Roasting

Signature dishes

→Irish stew→Navarin→Lamb neck ragù

→Lamb Primals

All cuts

Beef Primals

→Chuck→Ribeye→Striploin→Sirloin→Round→Brisket→Short plate→Flank→Shank→Head & cheek→Oxtail

Pork Primals

→Jowl→Shoulder→Picnic shoulder→Loin→Tenderloin→Belly→Leg→Hock & trotter

Lamb Primals

→Shoulder→Rack→Loin→Leg→Shank→Breast

Chicken Portions

→Breast→Wing→Thigh→Drumstick→Tenderloin→Oyster

Beef Offal Map

→Tongue→Heart→Liver→Rumen→Omasum→Abomasum→Small intestine→Large intestine

Bluefin Tuna Cuts

→Kama→Akami→Otoro→Chutoro→Tail belly

← Back to the chart

Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.