Organic Lamb Neck Fillet (300g avg)

£6.50

The lamb's neck may not normally be your first choice, but it won't be your last. Often overlooked for a more premium cut, the neck is actually a delicious, succulent cut of meat. Try slow cooking it in stews or curries, or if we get a summer, barbecue it with a honey glazed marinade and serve with mash potato and salad.

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Producer

Our lamb comes from two farms - Box Farm and Laverstoke Park in Hampshire. They both specialise in slow-growing breeds such as Lleyns, Hebrideans and Suffolks, which give flavoursome meat. The sheep have plenty of room to graze in rich clover pastures, and very high standards of animal welfare are in place at both farms. They eat a natural organic diet which makes the animals less susceptible to disease, and results in meat of wonderful quality.

Ingredients & allergens

Lamb (100%)

While we do everything we can to ensure the information on this page is correct, ingredients, nutritional and dietary information are subject to change. So along with the information on our website, we always recommend that you read each label carefully before enjoying your items

Nutrition

Lamb is a good source of protein, Iron and B vitamins. Protein is essential to the growth, repair and maintenance of body cells. B vitamins also fulfil an important role in maintenance of cells. Iron is essential to the formation of red blood cells.

Storage & prep

A roasting joint of lamb needs between 12 and 20 minutes per pound, or 25-45 minutes per kilo. The joint should be started at around 230C/450F/Gas mark 8, then lowered to 200C/400F/Gas mark 6 after 15 minutes. Lamb joints are perfectly safe to eat whilst still pink in the middle, but entirely raw lamb is to be avoided. Lamb neck fillet and diced leg can be used in stews or currys, including Lancashire hotpot and Irish stews. Lamb should be kept in the fridge, although it can be frozen on the day of purchase.

Organic Lamb Neck Fillet (300g avg)

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