Description
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.
Cooking Advice
Roast (joint for two), grill as medallions, use as dice or for kebabs.
Allergy advice
None
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