Lamb Neck Fillet
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British Lamb.
Lamb neck fillets matured for flavour and tenderness. Prepared and diced by our expert butcher. Ideal for a Tagine, Hot Pot or stews.
All our lamb is free range, grass fed and sourced from the Glens of Scotland and the South Downs. We age our lamb for 10 to 14 days for added flavour and tenderness. Our favoured breed is Texel.
Allergens are stated in BOLD CAPITALS
100% Lamb
To cook lamb neck fillet, preheat your oven to 180°C. Season the lamb with salt and pepper, then sear in a hot, heavy-based pan with a splash of oil until browned on all sides. Transfer to a roasting dish, add a little lamb stock, and cover tightly with foil. Cook for approximately 1½-2 hours, or until tender. Rest for 10 minutes before slicing and serve with creamy mash, roasted vegetables, and rich lamb gravy for a hearty and flavourful meal.
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