Pasture-Fed Lamb Neck Fillet


100% Pasture Fed Organic Lamb

Lamb Neck Fillet

£27.00 per kilo
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Experience the epitome of ethical and delectable dining with our pasture-fed lamb neck fillet, a culinary gem celebrated for its tenderness and conscientious sourcing. Sourced from lambs raised in open pastures, our commitment to sustainable farming practices ensures a delectable and responsible culinary experience. Immerse yourself in the world of pasture-fed lamb neck fillet and discover a succulent, versatile cut that embodies both exceptional taste and environmental responsibility.

Recipe: Slow-Braised Pasture-Fed Lamb Neck Fillet with Root Vegetables


  • 2 pasture-fed lamb neck fillets
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 1 onion, finely chopped
  • 2 carrots, diced
  • 2 parsnips, diced
  • 4 cloves garlic, minced
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 cup dry red wine
  • 2 cups beef or lamb broth
  • 1 can (14 ounces) diced tomatoes
  • Fresh parsley, for garnish (optional)


  1. Preheat your oven to 325°F (163°C).
  2. Season the pasture-fed lamb neck fillets generously with salt and black pepper.
  3. In a large ovenproof Dutch oven, heat olive oil over medium-high heat. Add the lamb fillets and sear until they develop a golden-brown crust. Remove and set aside.
  4. In the same pot, add chopped onion, diced carrots, and diced parsnips. Sauté for 3-4 minutes until they begin to soften.
  5. Add minced garlic, fresh rosemary, fresh thyme, and the bay leaf. Sauté for another minute until fragrant.
  6. Pour in the dry red wine and deglaze the pot, scraping up any browned bits from the bottom.
  7. Return the seared lamb neck fillets to the pot. Add beef or lamb broth and diced tomatoes with their juices. Bring to a simmer.
  8. Cover the Dutch oven with a lid and transfer it to the preheated oven. Allow it to slow-braise for 2.5 to 3 hours, or until the lamb is tender and the sauce has thickened.
  9. Remove the pot from the oven and let it rest for a few minutes.
  10. Serve the slow-braised pasture-fed lamb neck fillet hot, garnished with fresh parsley if desired.

Additional information

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