Lamb Neck Fillets / 1KG

Full product description

Lamb neck fillets are a butcher’s favourite—well-marbled, full of flavour and surprisingly versatile. Keep them whole for a quick pan-sear and brief oven finish to a blushing centre, or dice for stews, curries and kebabs where the marbling melts and turns sauces naturally glossy. They love bold seasoning—garlic, rosemary, cumin, paprika—and cook beautifully on the BBQ too. Rest well and slice across the grain for the tenderest bite.

Why you’ll love it

• Well-marbled for juiciness and big lamb flavour

• Cook it your way: quick pan + oven, BBQ, or slow braise

• Butcher-trimmed fillets for even cooking and tidy slicing

• Perfect for kebabs, tagines, curries, ragù and mini roasts

Cut details

• From the neck (boneless fillet/eye), naturally marbled

• Supplied boneless, trim may vary slightly by piece

• Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

Fast (whole fillet):

1. Bring to room temp; pat dry and season well.

2. Pan + oven: Sear in a hot pan 1½–2½ mins per side to brown.

3. Finish at 180°C (fan 160°C) for 6–10 mins (size dependent).

4. Centre temps (guide): Rare ~52–55°C, Med-rare 57–60°C, Medium 63°C.

5. Rest 8–10 mins, then slice across the grain.

Slow (diced/braised):

1. Brown pieces well, add aromatics and stock/tomatoes/beer or wine.

2. Oven: 160°C (fan 140°C) 1¾–2½ hours until fork-tender.

3. Slow cooker: Low 6–8 hours (or High 4–5 hours).

4. Reduce liquor to a glossy sauce and finish with herbs.

Serving ideas

• Kebabs with yoghurt, lemon and spices; grill or BBQ

• Moroccan tagine with apricots, almonds and couscous

• Tomato & rosemary ragù over pappardelle

• Mini roast: garlic, rosemary and lemon, carved into pink slices

Storage & handling

• Keep refrigerated below 5°C

• Once opened, cook within 1 day

• Suitable for home freezing on the day of purchase; defrost in the fridge and use within 24 hours

FAQs

Is neck fillet tender?
Yes—the marbling keeps it juicy. Cook hot-and-fast to pink or low-and-slow to melting.

Whole or diced?
Both—whole for quick roasts/BBQ, diced for stews, curries and kebabs.

Do I need to marinate it?
Optional, but it takes marinades brilliantly (yoghurt, lemon, garlic, spices).

Can I cook it on the BBQ?
Absolutely—sear over high heat, then finish over indirect heat to your target temp.