Our West Country free-range lamb neck fillets are a hidden gem for those who appreciate rich, tender, and flavourful cuts. Sourced from sustainably raised lambs grazing on the lush pastures of the West Country, these fillets reflect exceptional quality and care.

Lamb neck fillets are prized for their succulence and deep, robust flavour. Naturally marbled, they remain juicy and tender whether slow-cooked in stews or curries, grilled to perfection, or roasted as a smaller, elegant joint. Their versatility makes them ideal for traditional dishes like lamb stew, globally inspired recipes like a Middle Eastern spiced roast, or even as the star of a barbecue.

For slow cooking, the marbling ensures the fillets break down beautifully, creating tender, melt-in-the-mouth results. When grilling or roasting, they develop a caramelised crust while retaining their juicy centre. Pair them with roasted vegetables, couscous, or creamy mash for a deliciously satisfying meal.

Whether you’re preparing a hearty dinner or an impressive gourmet dish, our West Country free-range lamb neck fillets offer the perfect balance of quality, flavour, and versatility. Celebrate the taste of locally sourced, sustainably raised lamb with every bite.

Tender Lamb Neck Fillet Stew Recipe

Lamb neck fillet is an incredibly flavorful and versatile cut, perfect for slow cooking to create tender, melt-in-your-mouth meat. This hearty lamb neck fillet stew is rich, warming, and ideal for a cozy dinner.

Ingredients

For the Stew:

• 500g lamb neck fillet, trimmed and cut into chunks
• 2 tbsp plain flour
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, sliced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 2 tsp tomato paste
• 250ml red wine (optional; replace with stock if preferred)
• 500ml lamb or beef stock
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme
• 2 bay leaves
• Salt and freshly ground black pepper

Optional Additions:

• 2 medium potatoes, diced (for a heartier stew)
• 100g button mushrooms, halved
• 1 tbsp Worcestershire sauce

Method

1. Prepare the Lamb

1. Toss the lamb neck fillet chunks in the flour, seasoned with salt and pepper. This helps to create a thick and flavorful sauce.
2. Heat 1 tbsp of olive oil in a large, heavy-based pot over medium-high heat. Brown the lamb in batches until golden on all sides, then remove and set aside.

2. Sauté the Vegetables

1. Add the remaining olive oil to the pot and reduce the heat to medium.
2. Sauté the onion, carrots, and celery for 5–7 minutes until softened and slightly golden.
3. Stir in the garlic and cook for 1 minute until fragrant.

3. Build the Stew

1. Add the tomato paste and cook for 1–2 minutes.
2. Pour in the red wine, scraping the bottom of the pot to deglaze and lift any browned bits. Simmer for 2–3 minutes to reduce slightly.
3. Stir in the stock, rosemary, thyme, and bay leaves. Add the lamb back to the pot, along with the potatoes and mushrooms if using.

4. Simmer

1. Bring the stew to a gentle simmer, then cover the pot with a lid.
2. Cook on low heat for 2–3 hours on the stovetop or transfer to a preheated oven at 160°C (140°C fan). Stir occasionally and check the liquid level, adding more stock if needed.

5. Finish the Stew

1. Once the lamb is tender and the sauce has thickened, remove the rosemary, thyme, and bay leaves.
2. Stir in the Worcestershire sauce (if using) and adjust the seasoning with salt and pepper to taste.

Serving Suggestions

• Serve the stew hot with creamy mashed potatoes, crusty bread, or buttered greens.
• For extra richness, garnish with a sprinkle of fresh parsley or a dollop of sour cream.

Chef’s Tips

• For added depth, sear the lamb neck fillet with a dusting of paprika or ground cumin before browning.
• Leftovers can be refrigerated and taste even better the next day as the flavors meld together.

This lamb neck fillet stew is a hearty, satisfying dish that highlights the tender, rich flavor of this wonderful cut. Perfect for warming up on a chilly evening!

Storage Information

All our products are supplied fresh unless stated otherwise.

Fresh Product

Fresh products are labelled with a fresh use by. When we complete your order it is cut fresh 1 day prior to delivery. If you wish to freeze the product you can be assured you can do so. You should do so immediately you receive it.

We recommend that you label what you freeze with the following MAXIMUM suggested BEST BEFORE DATES:

1. Beef, Lamb & Pork 365 days 
2. Poultry 180 days
3. Sausages & Bacon 365 days
4. Mince of any kind 120 days

Frozen Product

Any frozen product you receive from us will have a frozen use by date on it. 

When defrosting we recommend taking the product out of the freezer and defrosting gradually in you fridge. Depending on the size of the product you should take it out 2-3 days prior to use and use it within 2 days