Lamb neck fillet

Lamb neck fillet is from the neck muscles, a cut that is well marbled with fat that looks similar to lamb tenderloin. It slow cooks very well because of the fat and is ideal to cut into bite-sized medallions.

When trimming this cut of meat, leave all of the fine marbled fat within the meat, just cut off any solid chunks of fat and peel off any membrane.

It is my favourite cut to make curry with using my curry sauce recipe.

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