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
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
Cooking time 15 mins
Cooking time 30 mins to 1 hr
Cooking time 1 hr
Cooking time 2 hrs
