Tips from the Butcher

"Fry the lamb on all sides before transferring it into a casserole dish. Cooking lamb neck fillet long and slow will give you the maximum results."

Lamb Neck Fillet

The Lamb fillet comes from the neck of lamb and can be used for roasting or slow cooking. With the marbling texture running through the meat it gives it a flavoursome taste.

About our Lamb

  • British
  • Boned and trimmed neck of lamb
  • Ideal for slow roasting and casseroles
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