I've done smaller neck roasts and cut buck's necks in half before, but I was thinking of saving this entire neck for a party or something. Assuming I have a pot that it will fit it, are there any caveats of cooking a neck this size? Do I need to do anything other than let it cook longer than usual?

My previous experience with swollen buck necks are that the fat does not render, so I just avoid it while serving and cut it off while still hot.

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