An old fashioned fave. We have a wee secret with these, we have been leaving and cooking the necks whole. Everyone I have introduced to this is converted. A whole neck or a couple of whole necks makes for a great neck chop Irish stew.
There is a tenderloin that runs along the back of the neck and when cooked over a period of time slowly, it comes away as one whole piece that just falls off the bone also giving the appearance of a lot more meat.