Organic Lamb Neck Fillet

Lamb Neck Fillet


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Product Description

This lamb neck fillet is a very versatile cut.  It can be dusted in potato starch or cornflour and gently pan-fried, then popped in the oven for a short while to cook through, it can be diced to make lamb and spring vegetable broth (Percy’s Cookbook page 12), or Moroccan Lamb Tagine (Percy’s Cookbook page 10) or it can be used for a simple lamb broth cooked with pearl barley, root vegetables, thyme or rosemary and a cup or two of wine.


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