Braised lamb neck with beef tendon

South Australian lamb is excellent and this dish is very fitting for a city such as Adelaide which prides itself on good eating and relaxed hospitality The best lamb for this dish comes from northern South Australia, where the stock feeds on vast tracts of semi-desert saltbush. This lamb, and that of Kangaroo Island, most closely resembles the famous pré-salé (salt field) lamb of France. Prepare the beef tendon well in advance. You can buy it from Chinese grocery shops.