The lamb collar is a piece with many preparations: soups, stews, blanquettes... not to mention the Moroccan tajines or couscous which brings flavor and mellow! It can be cooked slowly on a low heat, yet unlike the shoulder, it can also be treated like a steak and cooked quickly over a high heat until pink. It goes also well with a whole load of flavours and is delicious served with a great mash when cooked low and slow. It is a great cut of meat to make skewers with. The whole piece is sliced.