The Neck Fillet is actually cut from the lamb's shoulder and is like the lamb's ribeye. It's richly flavoured and the marbling that runs through this beautifully tender cut makes it succulent and versatile. It's packed with abundant flavour that is waiting to burst out in cooking.
All our lamb is born and raised on our farm in Gelston on our species rich pastures in the beautiful Lincolnshire countryside. Our lamb is hung for 7-10 days so it can mature which helps it develop its depth of flavour and increases tenderness.