Lamb neck fillet is a criminally underrated, inexpensive cut of lamb. As it comes from a well-worked part of the lamb, it is a tougher cut. That said, with very long, slow cooking, it becomes meltingly soft with a strong, silky flavour. Although it might look as though there isn’t much meat, once cooked through it yields a surprisingly generous amount of delicious lamb. Adventurous cooks should consider this cut as, with skill and attention, it can create absolutely sensational dishes.
Introducing different cuts into your repertoire is a good idea, as making the most of each animal is more sustainable for the environment. Lamb neck fillet is inexpensive and offers great flavour for the cost.
When choosing a cut of lamb, look for firm, fine-grained meat with a velvety texture; it should be moist, rather than dry or slimy. We work with traditional expert butchers to make sure that every cut is of the highest standard, helping with flavour, ease-of-cooking, and presentation.
The Black Farmer works with the best local suppliers. We source highest-quality lamb from the South West of England, which is fed on grass and free to graze the lush fields that abound in the area. We show our passion for high welfare by promoting traditional farming methods and encouraging a sustainable and ethical approach to meat eating. This approach reduces animal stress and lowers food miles as much as possible.
Our lamb neck fillet is vacuum packed to keep the meat fresh for longer. It is also suitable for home freezing, just be sure to defrost thoroughly before cooking. The easiest way is simply to leave in the fridge overnight.
This pack contains approximately 3-4 pieces.
Cooking instructions:
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Remember to remove your lamb neck fillet from the packaging, pat dry and bring to room temperature
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Pre heat your oven to 135 oc temperature
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Next choose a suitable sized oven proof casserole with a tight fitting lid
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Season the meat just prior to coloring with good quality sea salt
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Make a mirepoix by neatly chopping equal amounts of onion, carrot and celery or my preferred choice of celeriac, the root of the celery plus a bay leaf, sprig of rosemary and a few black peppercorns, another nice addition can be a head of garlic split in half
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Take a large, heavy based frying pan, and add a few drops pomace or vegetable oil
- Fry the lamb on all sides then transfer to the casserole dish
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Next fry the mirepoix until lightly coloured
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Then add half a bottle of white wine, and reduce by two thirds then add 500 ml of essential cuisine lamb stock, 1 tablespoon tomato paste (optional) and reduce a little, thicken with a tablespoon corn flour mixed with a little cold water and stirred into the boiling broth
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Pour the sauce over the lamb and cover
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Place in the centre of the oven and cook for approximately 3 hours, the meat should be tender when pierced with a meat fork
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Remove from oven, carefully take out the meat and keep warm
- Pass off the juices through a fine sieve into a clean sauce pan and reduce to a glossy finish then pour back over the meat ready to serve
This product has a shelf life of 12 days from the date of delivery.
Product photography is representative only. As these products are freshly butchered for your order, sizes and thicknesses may vary. Weights and portions will be as stated.
