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lamb neck fillet

Method

  1. Remember to remove your lamb neck fillet from the packaging, pat dry and bring to room temperature.
  2. Pre heat your oven to 135°C temperature.
  3. Next choose a suitable sized oven proof casserole with a tight fitting lid.
  4. Season the meat just prior to coloring with good quality sea salt.
  5. Make a mirepoix by neatly chopping equal amounts of onion, carrot and celery or my preferred choice of celeriac, the root of the celery plus a bay leaf, sprig of rosemary and a few black peppercorns, another nice addition can be a head of garlic split in half.
  6. Take a large, heavy based frying pan, and add a few drops pomace or vegetable oil.
  7. Fry the lamb on all sides then transfer to the casserole dish.
  8. Next fry the mirepoix until lightly coloured.
  9. Then add half a bottle of white wine, and reduce by two thirds then add 500ml of essential cuisine lamb stock, 1 tablespoon tomato paste (optional) and reduce a little, thicken with a tablespoon corn flour mixed with a little cold water and stirred into the boiling broth.
  10. Pour the sauce over the lamb and cover.
  11. Place in the centre of the oven and cook for approximately 3 hours, the meat should be tender when pierced with a meat fork.
  12. Remove from oven, carefully take out the meat and keep warm
  13. Pass off the juices through a fine sieve into a clean sauce pan and reduce to a glossy finish then pour back over the meat ready to serve.