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Organic Lamb Neck Fillet

Organic Lamb Neck Fillet

Meet our organic lamb neck fillet, a completely underrated cut that with a little TLC can create some truly wonderful dishes. It can be a tougher cut, so needs a long, slow cook to tenderise it. Try stewing or braising it until every morsel is soft and falling apart.

Good To Know

Ingredients & Nutritional's

Organic and Grass-Fed Lamb
Please note this is produced in a factory that handlesĀ Gluten

Nutritionals typical values per 100g |Ā Energy 862kj/207kcal |Ā Fat 12.2g,Ā (of which Saturates 5.9g) |Ā Salt 0.19g

Storage & Shelf LifeĀ 

Our Lamb neck fillet is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 6-day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months.

Our Farms & Suppliers

At Eversfield Organic we use a selection of small, local sheep farms that work solely with us. Our farms have various breeds, from Scottish Blackface ewes to Manx Loaghtan sheep, who are of course all 100% grass-fed. They also have perfect parenting skills for those bouncy spring lambs and a friendly temperament. The lambs are also grass-fed, so these happy little sheep spend their lives in the fields, the way they should be. They graze freely on organic pastures, roaming acres of luscious rolling hills. A clover-rich diet gives the meat a healthy covering of fat and marbling throughout, creating meltingly soft roasting joints, succulent centrepieces, and tender, quick-cooking steaks.

How To Cook

We Recommend:Ā 

Pan-Searing:

  • Heat a large skillet over medium-high heat. Add a tablespoon of olive oil.
  • Once the oil is hot, add the lamb neck fillets.
  • Sear the fillets for about 3-4 minutes per side for medium-rare, or until they reach your desired level of doneness. The fillets should have a nice brown crust on the outside while remaining tender and juicy inside.
  • Rest the fillets for 5 minutes before slicing to allow the juices to redistribute.
$5.29

Original: $17.62

-70%
Organic Lamb Neck Filletā€”

$17.62

$5.29

Product Information

Shipping & Returns

Description

Meet our organic lamb neck fillet, a completely underrated cut that with a little TLC can create some truly wonderful dishes. It can be a tougher cut, so needs a long, slow cook to tenderise it. Try stewing or braising it until every morsel is soft and falling apart.

Good To Know

Ingredients & Nutritional's

Organic and Grass-Fed Lamb
Please note this is produced in a factory that handlesĀ Gluten

Nutritionals typical values per 100g |Ā Energy 862kj/207kcal |Ā Fat 12.2g,Ā (of which Saturates 5.9g) |Ā Salt 0.19g

Storage & Shelf LifeĀ 

Our Lamb neck fillet is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 6-day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months.

Our Farms & Suppliers

At Eversfield Organic we use a selection of small, local sheep farms that work solely with us. Our farms have various breeds, from Scottish Blackface ewes to Manx Loaghtan sheep, who are of course all 100% grass-fed. They also have perfect parenting skills for those bouncy spring lambs and a friendly temperament. The lambs are also grass-fed, so these happy little sheep spend their lives in the fields, the way they should be. They graze freely on organic pastures, roaming acres of luscious rolling hills. A clover-rich diet gives the meat a healthy covering of fat and marbling throughout, creating meltingly soft roasting joints, succulent centrepieces, and tender, quick-cooking steaks.

How To Cook

We Recommend:Ā 

Pan-Searing:

  • Heat a large skillet over medium-high heat. Add a tablespoon of olive oil.
  • Once the oil is hot, add the lamb neck fillets.
  • Sear the fillets for about 3-4 minutes per side for medium-rare, or until they reach your desired level of doneness. The fillets should have a nice brown crust on the outside while remaining tender and juicy inside.
  • Rest the fillets for 5 minutes before slicing to allow the juices to redistribute.

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