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Season the neck all over with the salt, then allow to rest overnight.
The next day, rinse the neck quickly under water to remove excess salt, then place in a pot with the remaining ingredients, completely covering the neck with lard.
Cover and bake the lamb neck at 250 for 3 hours, or until the meat moves freely from the bone. Remove the pot from the oven and cool. Discard the herbs and spices.
From here, if you used lard or tallow, you can transfer the lamb neck to a container and refrigerate it for months as long as the meat is completely covered by fat. If you used oil, you'll want to use the confit within a week.
Many other cuts can be prepared like this. Shoulder is especially good.