Lamb Neck Fillet

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This cut is basically a lamb version of a ribeye steak. Incredibly versatile, lamb neck fillet can be seared quickly and served pink or cooked long and slow until meltingly tender. Either way, we believe this to be one of the most flavoursome of all lamb cuts. Chef George Ryle Inspires"There are several avenues to explore when cooking lamb neck fillets, all of which offer fantastic options. Try them cooked pink and served with Greek-style potatoes and an oregano dressing, with the potatoes becoming a sort of fudgy, sticky deliciousness. Lamb neck fillet is great for skewering and cooking over hot coals, with a slight lick of flames. Cut the neck into chunks and marinate in cumin, garlic, chilli, and lemon. Cook over the coals and serve with couscous and mojo verde. Or, a classic street food from the verdant Italian province of Abruzzo; dice the neck a little smaller and skewer. Cook over the coals, brushing the meat with olive oil using a sprig of fresh rosemary – pure simplicity.If a slow cook is what you fancy, then perhaps try lamb neck fillet with tomatoes, anchovies, and rosemary. Flake the lamb and serve with orzo pasta, tossed in olive oil. Lamb neck fillets are also perfect for a classic tagine, slow-baked with apricots, almonds, and spices. Or indeed, a Scotch broth, which is a fabulous dish." *Swaledale lambs roam free across vast distances, migrating between valleys and hill tops, foraging as they go. The limestone pastures of the Yorkshire Dales are home to a unique range of herbs, grass and wildflowers, the cocktail of which bestows the lamb with a rich, deep colour to the meat and distinctive flavour. Robust and slightly sweet in character, the Swaledale lamb also has a subtle herbal undertone; the provenance is unmistakably Yorkshire. Swaledale Lamb Neck Fillet is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy. Show more