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lamb neck fillets
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is this a good cut of lamb or one destined for the slow cooker? what can i do to make the best of it?
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For more on marking an answer as the "Best Answer", please visit our FAQ.Traditionally, a lamb fillet came from the leg, and the neck was scrag end, middle end and best end of neck.
Now there is a cut called 'lamb neck fillet' which comes from the middle neck.
http://www.caterersearch.com/Articles/2008/06/ 12/321461/video-masterclass-butchery-neck-fill et-of-lamb.html
http://www.daylesfordorganic.com/invt/organicl ambneckfillet
I would be inclined to casserole it in a slow cooker or a low oven.
Now there is a cut called 'lamb neck fillet' which comes from the middle neck.
http://www.caterersearch.com/Articles/2008/06/ 12/321461/video-masterclass-butchery-neck-fill et-of-lamb.html
http://www.daylesfordorganic.com/invt/organicl ambneckfillet
I would be inclined to casserole it in a slow cooker or a low oven.
lamb neck fillets .... ideal for anything, i barbecue them.
when you have a leg of lamb and cut it in two.... you have a shank end and fillet end.
you dont get lamb fillet like you do beef, because of the size. they are normally kept in the chops..... that said, if you buy a loin of lamb, have it boned out for noisettes, you shud have a fillet (not very big tho,ok for a sandwich)
actually lamb neck fillets are fairly new.... they were normally 20 years ago kept on the bone and use as scrag of lamb and stewed.
after that, it was the practice to leave the neck fillet on the shoulder. (make more money and you could sell it all year)..... scrag being more a cold weather seller.
nowdays, due to the fact of money.... the neck fillets are sold in their own right.
when you have a leg of lamb and cut it in two.... you have a shank end and fillet end.
you dont get lamb fillet like you do beef, because of the size. they are normally kept in the chops..... that said, if you buy a loin of lamb, have it boned out for noisettes, you shud have a fillet (not very big tho,ok for a sandwich)
actually lamb neck fillets are fairly new.... they were normally 20 years ago kept on the bone and use as scrag of lamb and stewed.
after that, it was the practice to leave the neck fillet on the shoulder. (make more money and you could sell it all year)..... scrag being more a cold weather seller.
nowdays, due to the fact of money.... the neck fillets are sold in their own right.
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