Lamb Neck Fillet dry-cured Dry-Aged and Full of Flavour

Dry-Aged and Full of Flavour

characterful

this creates a bowl that is most slurp-worthy

perhaps a simple but unfailingly delicious side of creamed spinach

heavily roasted with sugar

Lamb Neck Fillet dry-cured Dry-Aged and Full of FlavourThis cut is basically a lamb version of a ribeye steak. Incredibly versatile, lamb neck fillet can be seared quickly and served pink or cooked long and slow until meltingly tender. Either way, we believe this to be one of the most flavoursome of all lamb cuts. Chef George Ryle Inspires "There are several avenues to explore when cooking lamb neck fillets, all of which offer fantastic options. Try them cooked pink and served with Greek style potatoes