Succulent, flavoursome, juicy and inexpensive

Enjoy this inexpensive cut for everything from lamb neck wraps to a Lancashire Hot Pot.

  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Serves: 4 
  • Difficulty: easy
  • Ideal for: midweek meal

Lamb neck

How to pan-fry lamb neck

This recipe simply pan-fry the fillet but you have to use your own judgement on when it’s cooked.

What I mean is, this method doesn’t really give you a time and I found it took longer than expected.

I cooked two fillets for approx. 10 mins before resting for a minimum of 5 mins.

And once I sliced it, it was perfectly tender (I was worried it may be tough).

If you’re nervous about getting it just perfect (like I was), there is nothing wrong with cutting the fillet in half to check it.

I did this and then realised it needed more time.

Of course, resting the meat is non-negotiable. Always rest your meat.

Pan-fry then oven method

Below is a method for cooking lamb neck from Great British Chefs.

I think I would give this method a go next time if I had the oven on for other vegetables anyway.

Method

  1. Preheat the oven to 180ºC
  2. Season the lamb heavily with salt and pepper and place a large frying pan over high heat.
  3. Once smoking hot, add the lamb fillet and cook all over until nicely browned on every side
  4. Add a good knob of butter, and allow the butter to melt and foam up.
  5. Use a spoon to baste the meat in the flavoured butter, then transfer to the oven and cook for 5 minutes.
  6. Remove from the oven and leave to rest in a warm place for 5 minutes before carving – make sure you pour the resting juices back over the meat before serving.
Lamb neck

What to look for when buying lamb neck

You can find lamb neck in larger supermarkets.

But if you want it off the bone AND you want high-quality grass-fed meat.

Then a little trip to your butcher this the way forward.

You’ll always be rewarded with flavour for paying a little extra for supporting good farming practices.

Lamb neck does contain a little sinew and silver skin, which can easily be trimmed away (or ask your butcher).

And is nicely marbled with a little fat too.

The meat should be a deep red.

One fillet generally feeds approx. 2 people.

Lamb neck dishes

Lamb neck is usually best or should I say easy to get right and cook, low and slow.

It’s brilliant for spicy curries or tagines.

As mentioned, a good Lancashire hotpot is ideal using lamb neck fillet.

But this evening, I wanted nice and easy, quick and tasty.

So, I opted for lamb neck wraps.

I always have some tortilla wraps in the cupboard for emergency meals.

But if you don’t have any wraps, you can quickly and easily make some flatbreads to have alongside your lamb neck, tomatoes and cucumbers, etc.

Call it a ‘deconstructed wrap’ as they say in the ‘biz’.

Quick flatbread recipe

Ingredients

  • 250 g plain full fat Greek Yogurt
  • 250 g self raising flour 
  • Oil for rolling out

Instructions

  • Mix the Greek yogurt and flour together in a large bowl, and leave for 20 minutes at room temperature.
  • Divide the dough into approx. 8 balls.
  • Roll out your first flatbread – approx. the size of a side plate – and in a non-stick frying pan with some oil, over a high heat, cook for approx. 20 seconds.
  • Flip the flatbread over and cook for a further 20 seconds, or until covered in brown spots and cooked through.
  • Repeat.