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

  • Ingredients:
  • 2 x Rare breed Free Range middle neck fillets boneless
  • 2 tbsp Raz al hanout. (north Africa spice mix)
  • 4 tbsp Fruity olive oil
  • 2 x Cloves garlic sliced
  • 1 x Red chilli diced finely
  • 1 x Lemon peel, juice reserved
  • Salt and pepper
  • 10 x Mint leaves

Cooking Instructions


  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

Please Note: Whilst all our recipes are developed, tried and tested by our Executive Chef, variances in native and rare breed animals can differ immensely, therefore cooking times are a guide only. Please ensure all products are cooked through and hot before serving.