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Essentials

Lamb Neck Fillet

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Lamb Neck Fillet
Lamb Neck Fillet
Gerard King

Gerard's Suggestion

"These can be roasted whole, sliced thinly and served with roast veg. Or you can make a 'deconstructed' lamb tagine, roasting whole with Moroccan spices and serving couscous on the side. "

Lamb Neck Fillet

No Reviews
pasture-fed
dry-aged
Small Suffolk farm

A versatile flavoursome cut that can be cooked in many ways.

£12.00
(0 in basket)
Shipping calculated at checkout.

Why you will love our Lamb Neck Fillet...

  • Lovely marbling
  • Great texture and flavour
  • So useful: fry it fast, or braise it low and slow 

Lamb neck fillet comes from the scrag end and middle neck of the lamb, with the bone removed. This leaves a long chunky cut with a delicious mix of fat and meat. It also makes it an extremely versatile cut of lamb, and so useful. You can pan-fry it quickly and serve it pink, cook it slow and low in a tagine, or roast and flake it in a pasta. Generally, cooking depends on the age at slaughter of the lamb. So through the summer, with younger lamb, our dry-aged lamb neck fillets are tender enough to fry, grill or BBQ. In the winter months when the lamb is a little older (it may even be hogget) the neck fillets need more of a gentle, slow cook. It's an extremely useful cut to have in the fridge. 

However you cook it, the rich and robust flavour of our lamb neck fillets is exceptional. Our heritage-breed lambs have been slow-grown in this quiet corner of Suffolk, grazing exclusively on the wild flowers and grasses of our gentle and varied meadows - which makes them rich in flavour and very tender. And because we are a whole-carcass butcher we can choose the lambs we'd like from our farmer and thereby ensure the best fat to meat ratio. 

One neck fillet will feed two at a push.

Gerard King

Gerard's Suggestion

"These can be roasted whole, sliced thinly and served with roast veg. Or you can make a 'deconstructed' lamb tagine, roasting whole with Moroccan spices and serving couscous on the side. "

Want to know more?

Our pasture-fed lambs spend their lives grazing the rich meadows along the East Suffolk coast. Their diet of wild grasses and herbs gives the meat its distinctive character and taste. We always hang our lamb for at least a week, which enhances its flavour and really helps the texture and tenderness.

At certain times of the year, we also offer Organic Lamb from Shimpling Park, near Lavenham. Shimpling Park, which went organic in 1999, produces exceptional-quality lamb thanks to its thriving natural pastures. When it's available, you can select the 'Shimpling Park Organic' option above - it's well worth a try.

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