Lamb Neck Filet

Lamb Neck Fillet – Tender, Flavour-Packed and Perfect for Slow Cooking or Grilling

Northfield Farm’s Lamb Neck Fillet is a beautifully marbled, flavour-rich cut taken from the top of the shoulder, running from the neck towards the loin. This round muscle, approximately 8” (20cm) in length, delivers the perfect balance of tenderness and robust lamb flavour. Less expensive than lamb loin but more refined than shoulder, it offers superb value for money without compromising on eating quality.

Because it’s a hardworking muscle, lamb neck fillet has deep, developed flavour, yet it remains more tender than traditional shoulder cuts. It’s incredibly versatile – slice into medallions for quick pan-searing, marinate and barbecue whole, or slow cook until meltingly tender in aromatic sauces and stews.

In Greek and Middle Eastern cuisine, lamb neck fillet is a star ingredient – often cooked with fragrant spices, fresh lemon, pulses such as lentils and chickpeas, or served with couscous and flatbreads. The gentle marbling renders down during slow cooking, creating a rich, glossy sauce around the meat.

Cooking Tips

• For pan-seared medallions: Slice into 2-3cm thick pieces, season well, and cook in a hot pan for 2-3 minutes per side for medium-rare, reaching an internal temperature of 60-63°C.
• For slow cooking: Keep whole, season or marinate, and cook in a covered dish at 150°C for 2.5-3 hours until tender.
• For the BBQ: Marinate whole for several hours, then grill over medium heat until internal temp reaches 63°C for medium. Rest before slicing.

One lamb neck fillet will generally serve two people. It’s a wonderful alternative to Lamb Shoulder or Diced Lamb in your favourite recipes.

Order Online or Visit Us in Person
Available for nationwide delivery, local delivery, or collection from:

• Our Farm Shop in Rutland
• Our Borough Market butchery in London
• Our Oakham & Uppingham weekly market stalls

Treat yourself to this special cut – order your Lamb Neck Fillet today and discover why it’s one of the best-kept secrets in the butcher’s repertoire.