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slow-baked with apricots
characterful
Dry-Aged and Full of Flavour
and it could bolster even the most wind-lashed rambler along a coastal path
heavily roasted with sugar
Lamb Neck Fillet dry-cured slow-baked with apricotsThis 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
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