The lamb necks cooked for twenty four hours at 67 degrees C. We then pressed the necks and let them chill. When all was said and done I had nice rectangles of braised lamb neck, seasoned throughout with a reasonable amount of fat marbling. We worked out a dish today with our banana vinaigrette, ground olives, chocolate flavor herbs and vanilla soy. Chocolate flavor herbs are our combination of herbs which has flavors inherrent in chocolate and in combination present a full aromatic representation of chocolate. The vanilla soy is tamari soy sauce infused with Tahitian vanilla beans.