Meat

Fillet

Neck fillet is the elongated muscle from the neck—marbled, flavourful, excellent for quick searing when sliced, or for stewing when left in chunks. A favourite in modern British cooking for midweek lamb without leg prices. Slice into coins and sear hot, or dice for stews and curries. The fat keeps it juicy. Avoid long dry roasting of thin fillets. Works well with cumin, coriander, and yoghurt marinades. Great value for flavour per pound.