I am putting this here because its not smoked & its a secondary cut.
Its a cut that used to go in Irish stews & Lancaster hot pots or whatever a stew was called in your language of choice.
I will get a picture up shortly.Up at the local they must have been breaking up lamb bodies this morning.The actual neck gets cross cut on the bandsaw ,I got those chops from the very top of rib cage & a couple of bits of collar.
The recipe I found called for these radishes that were cooked in with the lamb.I don't have them near me but I have seen them before.I will have to wing it
I cook a bit of Spanish food so I have everything else on hand.