Lamb Neck Fillet dry-cured heavily roasted with sugar

heavily roasted with sugar

perhaps a simple but unfailingly delicious side of creamed spinach

Or bake with green olives

Dry-Aged and Full of Flavour

slow-baked with apricots

Lamb Neck Fillet dry-cured heavily roasted with sugarThis cut is basically a lamb version of a ribeye steak. Incredibly versatile, lamb neck fillet can be seared quickly and served pink or cooked long and slow until meltingly tender. Either way, we believe this to be one of the most flavoursome of all lamb cuts. Chef George Ryle Inspires "There are several avenues to explore when cooking lamb neck fillets, all of which offer fantastic options. Try them cooked pink and served with Greek style potatoes