Lamb neck fillet
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.