Eversfield Organic - Quality Organic Produce Delivered to Your Door
Lamb Neck Fillet
Description
Meet our organic lamb neck fillet, a completely underrated cut that with a little TLC can create some truly wonderful dishes. It can be a tougher cut, so needs a long, slow cook to tenderise it. Try stewing or braising it until every morsel is soft and falling apart.
Good To Know
Ingredients & Nutritional's
ypical values per 100g | Energy 862kj/207kcal | Fat 12.2g, (of which Saturates 5.9g) | Salt 0.19g
Storage & Shelf Life
Our Lamb neck fillet is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 9-day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months.
Our Farms & Suppliers
At Eversfield Organic we use a selection of small, local sheep farms that work solely with us. Our farms have various breeds, from Scottish Blackface ewes to Manx Loaghtan sheep, who are of course all 100% grass-fed. They also have perfect parenting skills for those bouncy spring lambs and a friendly temperament. The lambs are also grass-fed, so these happy little sheep spend their lives in the fields, the way they should be. They graze freely on organic pastures, roaming acres of luscious rolling hills. A clover-rich diet gives the meat a healthy covering of fat and marbling throughout, creating meltingly soft roasting joints, succulent centrepieces, and tender, quick-cooking steaks.
How To Cook
We Recommend:
Pan-Searing:
- Heat a large skillet over medium-high heat. Add a tablespoon of olive oil.
- Once the oil is hot, add the lamb neck fillets.
- Sear the fillets for about 3-4 minutes per side for medium-rare, or until they reach your desired level of doneness. The fillets should have a nice brown crust on the outside while remaining tender and juicy inside.
- Rest the fillets for 5 minutes before slicing to allow the juices to redistribute.