0208 166 2688

Lamb Neck Fillet

£15.00/Kg 5-6
2Kg / £30.00
Just like a fairy story

Think of lamb neck fillet as the Cinderella of lamb cuts.

No one seems to pay it much attention.

And that's a big, big mistake.

It's got all. Texture... flavour... and very little fat.

Which its why it's popping up on high-end menus everywhere.

So, the lesson is, cook it right and you're in for a real treat.

Slowly on a low heat till brown, but pink in the middle.

Slow and moist till tender.

Oven at 180˚c/350˚f gas mark 4 for 30 to 45 minutes. Less if you like it pink in the middle.

  • What's Delivered?

    Delivered loose in a clear plastic butchers bag or individually in vacuum sealed pack.

  • Safety Notes

    Take care not to puncture the vacuum pack.

    Store it below 4°C and never let it get above 7°C.

    Be gentle with it, if you bang it or drop it the meat will lose some of it's moisture. Don't stack heavy things on top of it either.

  • Refrigeration

    If delivered vacuum packed 7 days. If not vacuum packed 1-3 days.

    Unwrapped and covered with a tea towel or a paper towel.

    With fridge set at 1-4 °C

    Unopened vacuum pack 2 weeks


    Always wash your hands before and after you touch fresh meat. Do the same with any chopping boards you use. And make sure you wipe down any surfaces raw meat has been in contact with.


    Never let raw meat come into contact with other food in your fridge. And never – ever - let it come into contact with anything you'd eat straight from the fridge like ham, lettuce or cheese.

    Store it separately in the coldest bit of the fridge. Usually the bottom of the fridge near the back.

    Let the air circulate

    All fresh meat - except bacon or anything in a vacuum pack - needs circulating air so as not to spoil. It does much better in the fridge if it's not covered in plastic. Store it in a bowl and cover it with a paper towel or tea towel, well away from ready to eat foodstuffs.

  • Freezing

    6 months in vacuum pack. 2 months if removed from vacuum pack and put into freezer bags.

    Freeze meat as quickly as possible. Most of the damage to your meat is done when it's around the 0°C mark, because that's when the ice crystals are at their largest. These crystals puncture the meat so you lose some of the juices when it thaws.

    Once frozen your biggest problem is air

    Any frozen food in contact with the air will dry out and get freezer burn. So make sure anything you freeze is 100% airtight.

    The slower you thaw your meat the less juice is lost. Defrost it in the fridge.