The neck is generally considered a soft part of mutton.
The softness of mutton varies depending on the specific cut and how it's cooked. However, some cuts are naturally more tender than others. The neck is one such cut, known for being soft and fatty.
Here's a more detailed breakdown:
- Neck: As mentioned, the neck is soft and often contains a good amount of fat, contributing to its tenderness. It's well-suited for slow-cooking methods like boiling and braising, making it ideal for dishes like ragu.
Other cuts with varying degrees of tenderness include:
- Shoulder: While considered a tender cut, the shoulder can also be quite fatty.
Therefore, while other parts of mutton can be tender depending on preparation, the neck is specifically noted for its inherent softness.
