Greek Lamb Recipe – Method: Fry off the lamb neck fillet to brown, once browned, remove from the pan and add the flour and mix into the oil in the pan you just cooked the lamb in. Slowly add the stock to the flour mixing continuously until a roux is formed. Keep on low heat for 3-4 minutes or until the flour is cooked through.
Heat the oil in a large oven proof pan or casserole over high heat. Add the lamb fillets and sear them on all sides; this should take at least 5 minutes. Remove them from the pan, keep aside and turn the heat down to medium. 4. Add the onions, garlic, carrots and peppers and stir fry for 5 minutes until a little softened and coloured. 5.
And for a vegetarian choice, here is the crispy roasted chickpeas casserole with grilled peppers. As cheap as lamb neck but much less popular, unfairly so, is lamb breast. Here with grapes, seasonally autumnal. For a special lamb supper, try lamb loin aka cannon of lamb wrapped in prosciutto and slow roasted.
It is most commonly sold off the bone in small fillets, or sometimes diced as ‘braising lamb.’ You can also get bone-in lamb neck steaks, which are ideal for long, slow stews or curries. Lamb neck fillets are usually now available in larger supermarkets, but you’ll likely need a trip to the butchers if you want something on the bone.