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Free Range Lamb Neck Fillets

Tender and delicious, ready to roast, grill, or make a perfect Stew.
Our Price: £7.48
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Tender and delicious, ready to roast, grill, or make a perfect Stew.

Also known as Lamb Rib Eyes - this is an underrated and relatively inexpensive Cut of Lamb

Tender and delicious Free Range, Dry Aged Lamb Neck Fillets are boneless, extremely versatile - with exquisite rich marbling. 

Hand prepared 

Hand prepared to the very highest professional standards by our Master Butchers - offering superb, juicy tasting, Premium Quality Lamb, perfectly presented - in a way that we think is only fitting for such rare quality produce

Impeccable husbandry

Prepared from only truly Free Range, slow maturing, additive-free - naturally raised animals - with impeccable husbandry - on lush green pastures - and then Dry Aged to perfection.

Melts in the mouth

Very carefully cut from the Middle Neck of Lamb - when slow cooked - the meat just melts in the mouth with a gorgeous texture and taste.

A memorable Lamb experience

Lamb Neck Fillets are ideal for low and slow cooked Stews, Casseroles and most braises - such as a Moroccan Tagines - but between March and September - can also be quickly cooked under the grill - or on the barbecue - and then sliced across the grain for a memorable Lamb experience

Do have a look at our How to Cook/Related Recipes Tab for some great ways to prepare your Lamb Neck Fillets

Product Code:
Z206

Free Range Lamb Neck Fillets

Tender and delicious, ready to roast, grill, or make a perfect Stew.

Also known as Lamb Rib Eyes - this is an underrated and relatively inexpensive Cut of Lamb

Tender and delicious Free Range, Dry Aged Lamb Neck Fillets are boneless, extremely versatile - with exquisite rich marbling. 

Hand prepared 

Hand prepared to the very highest professional standards by our Master Butchers - offering superb, juicy tasting, Premium Quality Lamb, perfectly presented - in a way that we think is only fitting for such rare quality produce

Impeccable husbandry

Prepared from only truly Free Range, slow maturing, additive-free - naturally raised animals - with impeccable husbandry - on lush green pastures - and then Dry Aged to perfection.

Melts in the mouth

Very carefully cut from the Middle Neck of Lamb - when slow cooked - the meat just melts in the mouth with a gorgeous texture and taste.

A memorable Lamb experience

Lamb Neck Fillets are ideal for low and slow cooked Stews, Casseroles and most braises - such as a Moroccan Tagines - but between March and September - can also be quickly cooked under the grill - or on the barbecue - and then sliced across the grain for a memorable Lamb experience

Do have a look at our How to Cook/Related Recipes Tab for some great ways to prepare your Lamb Neck Fillets

Free Range Lamb Neck Fillets

INGREDIENTS: Free Range Lamb

ALLERGEN ADVICE: For Allergens, including Cereals containing Gluten, see Ingredients in Bold.
Cook thoroughly

Free Range Lamb Neck Fillets

Always best to bring the meat to room temperature before cooking 

  • Pre heat the oven or grill or ensure the barbecue coals are hot.
  • Now season the meat with Salt, Pepper, and Herbs
  • Always place fat side up in the oven or down on a Barbecue to crisp the fat
  •  After the Lamb has been cooking for about the right time, or is looking cooked, check the internal temperature with a meat thermometer 
    Stewing
  • For this piece of meat we recommend Stewing by first browning the meat off 
  • Add vegetables for example root vegetables (Celeriac, Onions, Carrots, etc.)
  • Then add Stock, Red Wine, Herbs Bay Leaves and cover.
  • Cook slowly on the hob or in a braising dish in the oven on a low heat until tender. 
  • Just before serving thicken with Flour or Corn Flour.

Stews are always better next day reheated.

But they can also be barbecued or grilled for 10 minutes a side.

For just baking in the oven we suggest about 30 to 45 minutes on a 160°c

Core Temperatures using a Meat thermometer

Rare 48-50°c rested 52-54°c
Medium Rare 52-54°c rested 56-58°c
Medium 56-58°c rested 60-62°c
Well Done 65-68°c rested 70-75°c

Then for roasts rest usually 15 to 20 mins after

Free Range Lamb Neck Fillets

Preparation/Cooking time 2 hrs 5 mins - plus proving
Lamb Pies can be found all over Greece. using leftover Lamb simmered with Herbs, Spices, then layered with Greens and grated Feta or hard Cheese. 
Preparation time 45 mins : Cooking time 2 - 2 hrs 30 mins 
A hearty meal on a Monday with the leftovers from Sunday’s roast dinner this recipe exudes flavour, warmth and comfort.
Preparation/Cooking time 3hrs 30 mins 
Homemade Pasta, rich Ragù and cheesy Béchamel. Sweat off Vegetables with Garlic, Herbs, Tomato leftover Meat, Stock or Wine - simmer - heavenly!
Preparation time 5 mins : Cooking time - none
Use up leftover Meat from Sunday's Roast in this colourful Sandwich
Preparation time 25 mins : Cooking time 20 mins
This Sri Lankan dish uses leftover Roast Lamb, Curry Spices and Flatbreads, fried together with Egg and veggies in a delicious Coconut-y supper for two
Preparation time 10 mins : Cooking time 40 mins 
Make the most of Sunday's leftover Roast Lamb in this colourful spiced Rice one-pot 
Preparation time 10 mins : Cooking time 1 hr 30 mins
Make the most of leftover Roast Lamb with this flavour-packed leftover Lamb Curry. Serve with Naan Bread and Basmati Rice for an Indian feast
Preparation time 5 mins : Cooking time 30 mins
This spin on Cottage Pie is a great way of using up leftover Meat and Potatoes
Preparation time 30 mins to 1 hr : Cooking time 10 to 30 mins
A great recipe for using up leftover Roast Lamb. Double the quantities to serve at small parties.

Free Range Lamb Neck Fillets

Product Code:
Z206