The lamb neck filet is a round muscle, about 8″/20cm long, marbled with fat, which runs at the top of the shoulder of the lamb from the neck to the loin.
It is a hardworking muscle, so it is filled with rich flavour, but is more tender than the underlying shoulder of the lamb. It is generally priced between the shoulder and the loin, and is fantastic for cutting into medallions and cooking in sauce, or marinating and slow cooking whole before carving.
One neck filet will generally feed two people. The lamb neck filet is much loved in Greek and Middle Eastern cuisines, where it is frequently cooked with spices, lemons and pulses such as lentils and chickpeas. The fat marbling contained in the neck filet breaks down with slow cooking, leaving juicy unctuous sauce around the meat and other ingredients. The neck filet is often left attached to the shoulder joint.
Next time you fancy trying this special piece of meat instead of diced lamb shoulder or leg, do place an order for the Lamb neck filet at Northfield Farm’s online shop for nationwide and local delivery, or collection from our Farm shop in Rutland, our Butchery at Borough Market or our stands at Oakham and Uppingham Weekly Markets in Rutland.