The ideal cut for tagines, stews and curries. Slow cooking lamb at its finest.
Portion: 150-200g per adult
Put into the oven to roast for 15 / 20 minutes. Check the meat – it should still feel bouncy. Take out of the oven and leave to rest for 10 minutes.
Or, why not make this delicious recipe with lamb neck fillet, chickpeas and chermoula, that many customers gave a wonderful feedback on?
Click here to see the recipe.