Stewing lamb (lamb neck).

Stewing lamb covers a lot of lamb cuts. In this case, it is the neck of lamb. So, lots of verterbrae, and spinal cord. Cook for a long time with root vegetables and you will not be disappointed.

Add carrot, onion, lamb stock, and herbs (oregano, thyme, rosemary, etc.). Cook the lamb for at least two hours, and you have the opportunity to separate the meat from the bones  before serving, as well as the spinal cord.

Serve with potatoes or rice.