Our buyers select the very best Lambs from Markets in and around Lincolnshire. These Lambs are born and raised on wolds and surrounding area which are famous for producing amazing quality Lamb. Our expert butchers then masterfully create the wonderful cuts of Lamb, ensuring care goes into every one. We are very proud of our Lamb and it is always popular what ever the time of year.
The Neck Fillets are carefully removed from the Shoulders by our master butchers. This under-used meat is perfect for slow cooking but also can be cooked at ‘normal’ speed as well. For the best results, slowly braise or dice for a casserole.
How to cook Lamb Neck Fillet
Cook from room temperature. Cook in a slow cooker on low for at least four hours. Or alternatively cook for three-four hours on 160°C, Gas Mark 2. Best cooked with juices/sauces. Allow to rest before serving.