Collier d’agneau

English translation: neck of lamb

GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)

French term or phrase:	Collier d’agneau
English translation:	neck of lamb
Entered by:	sfreland

11:33 Nov 3, 2008

French to English translations [PRO]
Cooking / Culinary / cook book

French term or phrase: Collier d’agneau

a recipe by 3 star chef Bras called "Pièce d’agneau d’Oc rôtie" for which incidentally I would love to have suggestions!

sfreland KudoZ activity Questions: 12 (1 open) Answers: 0 France
Local time: 09:10

neck of lamb

Explanation:
Pretty well-known cut/dish...

Selected response from:

Rimas Balsys
Local time: 00:10

Grading comment

thanks to all!
4 KudoZ points were awarded for this answer

Summary of answers provided

4 +14

neck of lamb

Rimas Balsys

3 +1

best end of lamb neck

Pauline Teale

Neck fillet

John ANTHONY

Summary of reference entries provided

Neck fillet vs middle neck vs best end

Tony M

Discussion entries: 2

Answers

2 mins confidence:

peer agreement (net): +14

neck of lamb

Explanation:
Pretty well-known cut/dish...

Rimas Balsys
Local time: 00:10
Native speaker of: English
PRO pts in category: 4

Grading comment

thanks to all!

9 mins confidence:

peer agreement (net): +1

best end of lamb neck

Explanation:
I think that is what collier d'agneau is, technically but it's not normally a great joint for roasting, more for stews, I thought.

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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.

Pauline Teale
United Kingdom
Local time: 08:10
Works in field
Native speaker of:

English

Peer comments on this answer (and responses from the answerer)

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

-> 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)

neutral

kashew: I know we say that in Blighty but for a French 3 Michelin* menu it is the best by definition.

13 mins

-> Sorry but there is a big difference between "best end of neck" and "scrag", which is the "bad" end of neck

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

-> 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.

agree

Anne C: agree with Jenny

2 hrs

neutral

John ANTHONY: Best end = carré. It is nowhere near the neck...

3 hrs

-> 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

3 hrs confidence:

Neck fillet

Explanation:
That's what it is called in the UK. I use it a lot, especially when cooking tajines...

John ANTHONY
France
Local time: 09:10
Specializes in field
Native speaker of:

English,

French
PRO pts in category: 4

Reference comments

4 hrs

Reference: Neck fillet vs middle neck vs best end

Reference information:
According to this rather interesting video, the 'neck fillet' suggested by John is in fact a sub-cut from the 'middle neck' — and the distinction is also clearly made between this cut and the 'best end fillet'

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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...

Reference: http://www.caterersearch.com/Articles/2008/06/12/321461/vide...

Tony M
France
Specializes in field
Native speaker of:

English
PRO pts in category: 410

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Collier d’agneau

English translation: neck of lamb

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