just what i do.............i usually dont cut up my vension for roasts. the better parts i cut up for steaks. the rest i leave in chucks for jerky or trimmings for other things.
but. you could do this, and i do this with the necks. put in a roaster, add the dry lipton onion soup, onions some bay leaves along with water of course and ley bake till it falls apart. you would be surprised how much more meat you get from the neck doing this.
when its fall apart done break it apart, make gravy with the juice, put meat back it, heat and serve over spuds...........nummy!!!!!!!!!