Diced Lamb Neck Fillet

Perfect for curries, pies, casseroles and stews.
  (271 reviews)     
Don't compromise when you want a casserole. Since we only sell the best, our offcuts are unusually high quality too.
  Frozen at the peak of perfection
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1x pack Diced Lamb Neck Fillet
£23.86 per kg
Box Contains:

  • 1 pack Diced Lamb (pack weight 440g)
2 servings
2x packs Diced Lamb Neck Fillet
£23.86 per kg
Box Contains:

    • 2 packs Diced Lamb Neck Fillet
      (pack weight 440g)

4 servings
-18°C. Once defrosted store between 0 - 5°C. Use within 24 hours
Nutritional Information(Typical per 100g)
Energy: 1155 kJ / 278 kcal, Fat: 20g, of which Saturates: 8.2g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 24.4g, Salt: 0.17g
Defrost in fridge overnight. Allow to come to room temperature 30 minutes before cooking. Remove meat from packaging and pat dry with kitchen paper. Preheat oven to 140-160°C / 275-325°F / Gas 1-3. Heat a large ovenproof pan, add a little oil and sear the meat in a single layer unitl evenly browned. Remove the meat adn saute the vegetables. Once vegetables are sauteed, place meat back in pan and add wine, stock or water with herbs and spices of your choice. Liquid should cover a third to half the meat. Bring to a gentle simmer. Cover with a lid and transfer to preheated oven or continue to simmer on hob over a low heat. Check regularly and top up with liquid if necessary. Cook in the oven for around 2 and a half hours. Check after an hour of cooking and at regular intervals thereafter. To check if cooked insert a fork into the thickest part of the meat, the fork should slide easily in and out of the meat once cooked.

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