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This Moroccan inspired lamb neck dish is fragrant, tender and very tasty. A great family meal to celebrate North African cooking influence.


  1. Rub lamb with spices and marinade for 24 hours minimum.
  2. Remove from oil and pat dry.
  3. Heat non stick fry pan with a little olive oil.
  4. Add neck fillets and colour on all sides till rich caramelised colour.
  5. Place in pre heated oven 215° c for 8 to 10 minutes till meat is firm to touch, core temperature around 58°C.
  6. Leave to rest 6 to 8 minutes.
  7. Carve through grain and serve with lots of cous cous, minted yoghurt and chilli oil.

Source: My collection - Jeff Baker - J Bakers Bistro Moderne.