Lamb Neck Fillet
This marbled fillet is small in size but packs in plenty of flavour and is very versatile. Roast, fry or slow cook in a casserole and pair with light, fresh, herby flavours.
Average weight 250g per piece.
£10.95
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To braise:
Cut into large chunks, dust in a little flour and season.
Sear in a very hot pan to form a crust, then partially cover in your braising liquid of choice and slow cook for a few hours.
Serve in hearty chunks or shred into a ragu.
Please remove all paper wrapping from your meat and place it on a plate in the fridge away from cooked items. This allows air to circulate around it properly, helping to prolong shelf life.
Average shelf life: 2-3 days.
Vacuum-packed meat can be put straight in the fridge and has a longer shelf life.
