The Neck Fillet is removed from the blade side of a lamb shoulder. The meat is marbled, there is no gristle and when oven baked the meat is very tender. It can be used in a variety of ways: Threading onto a skewer for Kebab, Lamb hot pot, Medallions of Lamb and 'cannon' of lamb.
Roast (joint for two), grill as medallions, use as dice or for kebabs.
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