Glossary entry (derived from question below)
French term or phrase:
Collier d’agneau
English translation:
neck of lamb
French term
Collier d’agneau
| 4 +14 | neck of lamb |
Rimas Balsys
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| 3 +1 | best end of lamb neck |
Pauline Teale
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| 4 | Neck fillet |
John ANTHONY
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| Neck fillet vs middle neck vs best end |
Tony M
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Proposed translations
neck of lamb
| agree |
carolynf
4 mins
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| agree |
Enza Longo
4 mins
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| agree |
kashew
6 mins
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| agree |
Tony M
: See illustration on this site for FR lamb cuts: http://www.civ-viande.org/5-39-gastronomie-agneau.html
6 mins
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| agree |
Pauline Teale
: Sorry, I was busy posting my answer so didn't see yours.
7 mins
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| agree |
Kate Hudson (X)
38 mins
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| agree |
Jocelyn Fong
1 hr
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| agree |
emiledgar
1 hr
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| agree |
lundy
1 hr
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| agree |
Nina Iordache
: http://www.medisite.fr/medisite/Le-collier-d-agneau.html
1 hr
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| agree |
NancyLynn
2 hrs
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| agree |
bookwormkt
: It is delicious when cooked long and slow. My late mother, who was from Wales, taught me her recipe years ago.
9 hrs
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| agree |
Cervin
9 hrs
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| agree |
jean-jacques alexandre
4 days
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United Kingdom
Travel and tourism specialist
Native in: English 
Works in: French to English, Italian to English
best end of lamb neck
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Note added at 25 mins (2008-11-03 11:58:55 GMT)
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Given Tony's point, I think this would be better as "Best end of neck of lamb" - lots of google hits confirm that.
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Note added at 28 mins (2008-11-03 12:02:00 GMT)
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There's a picture here of where different cuts come from http://www.theeveninginn.com/recipearticledisplay.aspx?artic...
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Note added at 42 mins (2008-11-03 12:15:22 GMT)
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The same site describes the different bits of neck and only "best end" is suitable for roasting see as follows:
"Best End of Neck
This is a versatile cut and comes from between the middle neck and loin (see the diagram). It’s great for braising or roasting on the bone. Two famous roasts come from the best end of neck: the crown roast and the guard of honour. Give the butcher a few days notice and he’ll prepare these very extravagant and impressive roasts for you.
Middle Neck
This cut comes from between the best end of neck and the scrag end. It is really only suitable for braising because of it’s fat content.
Scrag End of Neck
This cut comes from the nearest the head. It is only sold already chopped for casseroling and braising. As it contains a lot of bone and gristle, it is a relatively cheap cut and needs very slow cooking for a very long time to make it tender.
| disagree |
Tony M
: But there is a serious flaw here: what you are describing is perfectly correct, of course, but is NOT actually the same cut as 'collier'; what you're describing (and yr ref. shows) is called 'côtes découvertes' in FR
1 min
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No, because it is the best end of the neck, not of the lamb. If it was already made clear elsewhere that it was lamb that was referred to, then we'd just say "best end of neck" (that's what the celebrity chef Delia Smith calls it)
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| neutral |
kashew
: I know we say that in Blighty but for a French 3 Michelin* menu it is the best by definition.
13 mins
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Sorry but there is a big difference between "best end of neck" and "scrag", which is the "bad" end of neck
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| agree |
Jennifer Forbes
: It's called "best end of neck (of lamb) in the UK, an excellent cut. "Scrag end" is used for long, slow cooking, such as Irish stew. Cuts of meat (and their names) vary greatly from one country to another.
59 mins
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Thanks, Jenny, yes I agree it should be "best end of neck of lamb", rather than best end of lamb neck - I changed it in my notes earlier.
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| agree |
Anne C
: agree with Jenny
2 hrs
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| neutral |
John ANTHONY
: Best end = carré. It is nowhere near the neck...
3 hrs
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I didn't say "best end" but "best end of neck" which, is a well known joint in the UK and, amazingly enough, comes from one end of the neck
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France
EN-FR-EN BY BIRTH - 45 YEARS IN FRANCE
Native in: English 
, French
Works in: English to French, French to English
Neck fillet
Reference comments
Neck fillet vs middle neck vs best end
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Note added at 4 hrs (2008-11-03 15:54:54 GMT)
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And maybe this is also of interest: 'French-trimmed middle neck of lamb'
http://www.caterersearch.com/Articles/2008/06/12/321460/vide...
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Note added at 4 hrs (2008-11-03 16:01:59 GMT)
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And here is a PDF file that explains the cuts of lamb in a slightly different way:
http://www.caterersearch.com/Assets/GetAsset.aspx?ItemID=177...
Discussion