Lamb Neck fillets

Greendale lamb is supplied by David Lockwood, who farms in nearby Aylesbeare. After enjoying the rich grazing pastures of East Devon, the lambs are carefully selected when they reach the correct weight; they are slaughtered at a local abattoir to keep stress to a minimum. Hung for a minimum of ten days, the meat becomes even more flavoursome and tender. Our master butchers then prepare it on-site at Greendale Farm Shop, skilfully turning it into plump chops, classic roasts, burgers, meatballs and much, much more.

In the past, lamb neck fillets have been somewhat under-appreciated – happily, this (undeserved) lack of popularity means customers can pick up an excellent cut of meat at a great-value price. Lamb neck fillets are tender enough to pan fry or grill quickly; they’ll also simmer away gently in a stew pot for hours, filling the air with delicious aromas, and the meltingly soft end result is always worth the wait.

Lamb neck fillets work equally well pan-fried, grilled or cooked in ‘low and slow’ recipes (stews, casseroles, tagines). To slow cook, first preheat your oven to 170°C/gas mark 3, then splash a little oil into a heavy-bottomed pan, add the meat and cook it over a high heat for a few minutes, turning it until browned on each side. Chop your favourite veg into a casserole dish, place the browned meat on top and cover with your chosen stock, then place in the oven. Cook uncovered for 1hr 30 mins until the meat is tender (you may need to check the liquid levels from time to time).