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)
- Preheat your oven to 325°F (163°C).
- Season the pasture-fed lamb neck fillets generously with salt and black pepper.
- 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.
- In the same pot, add chopped onion, diced carrots, and diced parsnips. Sauté for 3-4 minutes until they begin to soften.
- Add minced garlic, fresh rosemary, fresh thyme, and the bay leaf. Sauté for another minute until fragrant.
- Pour in the dry red wine and deglaze the pot, scraping up any browned bits from the bottom.
- Return the seared lamb neck fillets to the pot. Add beef or lamb broth and diced tomatoes with their juices. Bring to a simmer.
- 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.
- Remove the pot from the oven and let it rest for a few minutes.
- Serve the slow-braised pasture-fed lamb neck fillet hot, garnished with fresh parsley if desired.