Organic home bred Lamb Neck Fillet


Braise or pan-fry, full of feathery tissue for flavour

14 in stock

SKU: 12464 Category:


Here’s a cut for the devotees, as its versatile and can be cooked in a range of ways, tender enough to cook pink or marbled and with enough connective tissue to braise. The clue is in the name, the butcher separates out the neck fillet from the shoulder muscles of the carcase. Serve roast pink or braised with roast root vegetables and a herby couscous made with lots of fresh mint and coriander and a smattering of sliced spring onions.


Hugh Grierson Organic