Lamb Neck Fillet
£10.20
Marbling ~ Great texture ~ Versatile
Lamb neck fillet, is from the scrag and middle neck of lamb, boned out to leave a cut that can be cooked in many different ways.
Lamb neck fillet changes through the season. Through the Summer from our dry aged lambs, neck fillets are tender enough to fry, grill or BBQ. So good with our Badu tandoori marinade. In the Winter, as the lambs get older at slaughter, they are best diced up and used in an Irish Stew or hot pot.
One neck fillet should feed two at a push.
All our lamb is pasture-fed and sourced from trusted local Suffolk farms. On occasions during the year, we also offer Organic Lamb from Shimpling Park, near Lavenham. Since converting to organic in 1999, Shimpling Park has thrived without artificial chemicals, with meadows full of diverse grasses, flowers, and clovers providing exceptional grazing pastures. This sort of regenerative farming philosophy is a real asset to our countryside and it makes the sort of meat that we love to sell in the shop so we highly recommend giving it a try when it's available by choosing 'Shimpling Park Organic' in the dropdown above.
