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.