Lamb Neck Fillet
£13.72 – £36.94
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.
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.
| DETAILS |
| Discover the exceptional tenderness and rich flavor of our Lamb Neck Fillet at The Black Farmer. Sourced from the finest, ethically raised lambs, our neck fillet showcases the true essence of premium quality meat. With its succulent texture and captivating taste, this cut is perfect for creating unforgettable culinary experiences. Whether slow-cooked for meltingly tender results or marinated and grilled to perfection, our Lamb Neck Fillet promises a symphony of flavors that will impress even the most discerning palates. Indulge in the exquisite taste of our carefully selected lamb, knowing that you are supporting sustainable farming practices. |
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| STORAGE ADVICE |
| To maintain the freshness and quality of Lamb Neck Fillet, it is recommended to store it in the refrigerator at a temperature of 32°F to 40°F (0°C to 4°C). Keep the lamb neck fillet in its original packaging or transfer it to an airtight container or resealable plastic bag. Properly stored, the lamb neck fillet can be refrigerated for up to 2-3 days. If you plan to store it for a longer period, you can also freeze the fillet. Wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe bag or container. Frozen lamb neck fillet can maintain its quality for approximately 3-4 months. When ready to use, thaw the fillet in the refrigerator before cooking for the best results. |
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| PACKAGING |
This pack contains 3-4 pieces.
Your item will arrive in a 100% recycled box lovingly packed with FSC-certified shredded spruce from Britain and Sweden, natural sheep’s wool insulation and non-toxic chilled gel packs, all of which can be reused, composted or recycled. To recycle the gel packs, simply cut a corner and dispose of the contents through your normal domestic waste system, as the gel isn’t harmful to the environment. Better still, reuse them by storing in the freezer and chilling other products. The only component from our packaging that can’t be recycled are the foil liners which need to be go in household waste; the poly bags meat comes in needs to go in plastic recycling. |
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| COUNTRY OF ORIGIN |
UK |
Here’s cooking instruction for Lamb Neck Fillet:
1. Preheat your oven to 180°C (350°F).
2. Season the lamb neck fillet generously with salt and pepper.
3. Heat a large oven-safe skillet or frying pan over medium-high heat.
4. Add a tablespoon of oil to the pan and swirl it around to coat the bottom.
5. Carefully place the lamb neck fillet in the hot pan and sear it for about 2-3 minutes on each side, until nicely browned.
6. Once seared, transfer the pan to the preheated oven.
7. Roast the lamb neck fillet in the oven for about 20-25 minutes, or until it reaches your desired level of doneness. The internal temperature should read around 60°C (140°F) for medium-rare or 65°C (150°F) for medium.
8. Remove the pan from the oven and transfer the lamb to a cutting board.
9. Let the lamb rest for a few minutes before slicing it against the grain into thin slices.
10. Serve the lamb neck fillet with your choice of sides, such as roasted vegetables, mashed potatoes, or a fresh salad.
Enjoy your deliciously cooked lamb neck fillet!
| INGREDIENTS |
N/A |
| ALLERGY ADVICE |
N/A |
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Nutiritional information typical values per 100g,
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as sold |
| Energy |
232 kCal |
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| Fat |
17.6 g |
| of which saturates |
8.3 g |
| Carbohydrate |
0 g |
| of which sugars |
0 g |
| Fibre |
0 g |
| Protein |
18.4 g |
| Salt |
0.15 g |
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