The neck fillet is marvellous marbled, sweet and tender, running above the shoulders of the animal. Add to that its versatility, you've got a delicious alternative lamb cut that can be stewed, roasted or fried.
Our farmers' lambs are all native breed, outdoor reared and bred, free range and solely grass fed.
Native breeds include: Lleyn, Dorset, Jacob, Shetland and Suffolk.
Minimum weight: 400g
All of our meat is cut fresh to order by our butchers.
Everything is available for next day delivery as long as you order by 1.30pm.
All further questions are answered here.
Preheat the oven to 220ᵒC, fry the fillet for 3-4 mins on one side only, turn it over and place in an oven then roast for 8 mins. leave it to rest for 10 mins before serving. Delicious.Check out more recipes
Lamb neck fillet is a great quick-cook cut for a midweek tagine or curry