https://www.youtube.com/watch?v=uscyBrNn8ak
Fresh Welsh Halal Lamb Neck Fillet (Box Approx. 5kg)-1x1kgORDER NOW at https://www.jjfoodservice.com/#search/MEA197,MEA169Music: You're no help- Sient Partner

https://www.greatbritishchefs.com/how-to-cook/how-to-cook-lamb-neck
1. Preheat the oven to 180ºC/gas mark 4. 2. Season the lamb heavily with salt and pepper and place a large frying pan over a high heat. Once smoking hot, add the lamb fillet and cook all over until nicely browned on every side. 3. Add the butter, garlic and rosemary and allow the butter to melt and foam up.

https://foragerchef.com/how-to-cook-lamb-or-goat-neck/
Crock pots and slow cookers work well. For a simple neck roast on the bone, season it with salt, heat some oil in a heavy pan and brown meat all over on high heat. Put it in the slow cooker, add a little liquid and forget about it for 3 to 4 hours. Once the meat is fork-tender it will be like tender pot roast.

https://recipes.net/articles/how-to-cook-lamb-neck/
Place the lamb neck directly on the grill grates or in a roasting pan. Cook for about 20-25 minutes, turning occasionally, until the meat reaches your desired level of doneness. 5. Resting and Serving. After cooking, it is crucial to let the lamb neck rest for a few minutes to allow the juices to distribute evenly.

https://www.theocooks.com/greek-lamb-recipe-neck-fillet/
Greek Lamb Recipe - Method: Fry off the lamb neck fillet to brown, once browned, remove from the pan and add the flour and mix into the oil in the pan you just cooked the lamb in. Slowly add the stock to the flour mixing continuously until a roux is formed. You want the consistency of single cream.

https://greatbritishrecipes.com/slow-cooked-lamb-neck-fillets/
Heat the oil in a frying pan over a medium to high heat. Add the lamb and cook for a couple of minutes until the outside has caramelised. Turn the meat and repeat the process. Set the meat aside on a plate. Put the same pan over a medium heat and add the celery, carrots and onion.

https://www.cuisinefiend.com/648/slow-cooked-lamb-neck-fillet
Season the lamb with salt and pepper on all sides. Preheat the oven to 160C/300F/gas 2. 2. Peel and dice the onion. Peel and smash the garlic cloves. Core and dice the red pepper, peel and dice the carrots and the pear. 3. Heat the oil in a large oven proof pan or casserole over high heat.

https://www.bbc.co.uk/food/lamb_neck
Lamb neck is a fabulously underrated and inexpensive cut of lamb. It is a tough cut that needs very long, slow cooking. ... or off the bone as neck fillet. Both need slow cooking, so stew or

https://journal.swaledale.co.uk/recipes/lamb-neck-fillet-recipe/
Stir together and then place in the oven. Set a timer for 45-minutes. Season the neck fillets well with sea salt. Set a frying pan or cast-iron skillet over a high heat, with a tablespoon of oil. Once the pan is hot, at the point where the oil is just beginning to smoke, add the neck fillets.

https://slowcookersundays.com/honey-and-cinnamon-slow-cooked-lamb/
Mix the olive oil, honey, cinnamon, cumin and minced garlic. Add the zest of one lemon and the juice of half. This is your sauce. Cut the lamb into chunks and brown in a pan with a little oil. Add everything to the slow cooker, including the rosemary. Cook on low for 7-8 hours. Remove the rosemary before serving.

https://www.theocooks.com/lamb-neck-recipe-greek-lettuce/
Method. Pre-heated oven FAN 200C. Prep the lamb by marinating it generously with salt, pepper, oregano a drizzle of olive oil and a squeeze of lemon. While the lamb is resting assemble the rest of the dish. First, add the butter beans to the bottom of a roasting tray and drizzle with a little olive oil and seasoning.

https://restless.co.uk/leisure-and-lifestyle/food-drink/recipes/main-meal-recipes/slow-cooked-lamb-neck-fillet/
1kg lamb neck - 4 pieces (about 4cm each) with bone in - or neck fillets (I used neck fillet and cut it into bite size chunks) Salt and black pepper. 1 onion, finely chopped. 1 carrot, finely chopped. 1 stick celery, finely chopped. 3 garlic cloves, peeled and left whole. 2 bay leaves. 2 sprig of thyme, leaves chopped. 1 tbsp harissa

https://www.cuisinefiend.com/34/grilled-lamb-fillet
1. Season the lamb neck fillets generously with salt and pepper. 2. Place all the marinade ingredients in a blender or food processor and blitz to a paste, adding more oil if it looks too dry. Smother the fillets with the marinade and leave in the fridge for at least a few hours, best overnight. 3.

https://www.youtube.com/watch?v=m7k2ipk4X5A
we love food world with Ricardo Nunes from Madeira Portugal and Antonia Septimo from Filipines / How to cook the best Neck of Lamb Fillet / #lambRecipe #Din

https://www.australianlamb.com.au/know-your-meat/lamb-cuts-chart/
Neck fillet roast. The neck fillet roast is boneless and sits between the neck and the square cut shoulder. As a well used muscle it contains a high amount of connective tissue. It should be trimmed of any excess surface fat, then cooked using a low and slow method. Melting the connective tissue infuses flavour and provides a tender result.

https://www.reluctantgourmet.com/lamb-cuts-what-you-need-to-know/
Some butchers will cut the shoulder muscles into cubes for kebabs or lamb stew, but you want them big enough, say 2 inches square, to brown nicely on the outside and stay medium-rare on the inside. The more common method of cooking lamb shoulder is roasting the whole shoulder to an internal temperature of 145°F.

https://www.greatbritishchefs.com/recipes/lamb-neck-fillet-recipe-smoky-mash
To cook the lamb neck fillets, place a heavy-based pan over a medium-high heat. Rub the lamb with a little oil and place in the pan. Caramelise on all sides until the fillets are deep all over, then cover with foil and rest for 15 minutes. To finish the mash, bring the smoked oil and milk to a simmer in a saucepan.

https://medium.com/farmdrop/the-only-lamb-cuts-guide-youll-ever-need-how-to-choose-and-cook-your-cuts-29419edf875b
Lamb Rump from Story Organic. Best for: quick roast. Also referred to as chump, rump comes from the back side of the lamb where the top of the leg meets the loin.

https://annasfamilykitchen.com/recipes/lamb-rogan-josh-curry/
800g lamb neck fillet cut into 1 inch pieces 1 onion sliced 3 bay leaves 400g chopped tomatoes 300ml stock 100ml red lentils. For the paste:-2 red peppers from a jar ... 1 tbsp Garam Masala 1 tbsp balsamic Vinegar ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Add a lug of oil to a pan and add the lamb, onions and bay leaves. Season generously. Colour for 10

https://www.farmison.com/community/recipe/how-to-cook-lamb-neck-fillet
Fry the lamb on all sides then transfer to the casserole dish. Next fry the mirepoix until lightly coloured. Then add half a bottle of white wine, and reduce by two thirds then add 500ml of essential cuisine lamb stock, 1 tablespoon tomato paste (optional) and reduce a little, thicken with a tablespoon corn flour mixed with a little cold water

https://www.farmison.com/community/recipe/how-to-cook-lamb-neck-fillet-tzatziki
Lamb Neck Fillet is traditionally a butcher's cut, ordinarily reserved for the butcher's own pot. It promises unctuous eating with the ample marbling making it sweet and tender. ... Lamb Neck Fillet Method. Marinade lamb in olive oil, garlic, splash of white wine & paprika overnight; Griddle over high heat forming a rich, charred crust, 8 to 10

https://www.nigella.com/recipes/guests/gizzi-erskines-lamb-hotpot
Method. First brown the meat. Heat 2 tablespoons of the rapeseed oil in a heavy-based pan over a high heat and brown the lamb neck and kidneys in two batches until they are a deep colour. Set aside. Pour the wine into the pan to deglaze it, scraping all the nice meaty bits off the bottom with a wooden spoon.

https://www.nigella.com/recipes/members/tinaponderss-really-good-lamb-roasted-thing
12 ounces lamb neck fillets; 1 tablespoon red peppercorns (or whatever peppercorns you have) 1 tablespoon fresh rosemary; 4 cloves garlic (fat cloves) 8 new potatoes (enough for two portions, cut in half - you could use normal potatoes cubed) 1 onion (peeled and chopped in half - leave the stalk bit on to hold it together)