Lamb Neck Fillet 4 x 150g

This cut is basically a lamb* version of a ribeye steak. Incredibly versatile, lamb neck fillet can be seared quickly and served pink or cooked long and slow until meltingly tender. Either way we believe this to be one of the most flavoursome of all lamb cuts.

"There are several avenues to explore when thinking about cooking lamb neck fillets, all of which present fantastic options. Try them cooked pink and then served with Greek-style potatoes and an oregano dressing, the potatoes going a sort of fudgy, sticky delicious. Lamb neck fillet is great for skewering and cooking over hot coals, with the slight lick of flames. Cut the neck into chunks and marinade in cumin, garlic, chilli and lemon. Cook over the coals and serve with couscous and mojo verde. Or, a classic street food of that most verdant of Italian provinces, Abruzzo; dice the neck a little smaller and skewer. Cook over the coals, brushing the meat with olive oil using a sprig of fresh rosemary – pure simplicity.

If a slow cook is what you fancy, then perhaps try with tomatoes, anchovies and rosemary. Flake the lamb up and serve with some orzo pasta, tossed in olive oil. They would also be perfect for a classic tagine, slow baked with apricots, almonds and spices. Or indeed a Scotch broth, which is a fabulous thing."

*Swaledale lambs roam free across vast distances, migrating between valleys and hill tops, foraging as they go. The limestone pastures of the Yorkshire Dales are home to a unique range of herbs, grass and wildflowers, the cocktail of which bestows the lamb with a rich, deep colour to the meat and distinctive flavour. Robust and slightly sweet in character, the Swaledale lamb also has a subtle herbal undertone; the provenance is unmistakably Yorkshire. Swaledale Lamb Neck Fillet is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.