Order Online > Lamb Neck Fillet

Lamb Neck Fillet

This cut runs along the top of the shoulders. The small, marbled fillet is full of flavour and very versatile. It can be roasted, fried or casseroled. Works well with light, fresh, herby flavours.

Available for delivery:

Tuesday to Saturday

Cooking Instructions

Lamb neck fillet can be roasted, fried or casseroled and works with light fresh herby flavours.

Try making a light spring stew with new season spring vegetables, lemon and thyme. If using peas and asparagus add them for the final 5-10 minutes of cooking to keep them bright with a bit of crunch.

Tips for stewing: Keep the meat in fairly big chunks, around 5cm (2in) cubes. This helps retain succulence. Start by browning the meat quickly at a high temperature in a little oil. This will help the meat develop a crust while keeping the inside pink. The crust is key to flavouring the dish. Add some vegetables - an onion or two, always - some herbs, a little stock and seasoning if required. Whether on the hob or in the oven, cook slowy (a good rule of thumb, is 2 hours) at a very low temperature (oven 140°C) until tender.

Storage Advice

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 days. On arrival please see the labels for use by dates.

Vacuum-packed meat can be put straight in the fridge and has a longer shelf life.

Read more about how to store your meat here.