The Black Farmer — Where Tradition Meets Bold Flavour
Lamb Neck Fillet
£8.30
Lamb Neck Fillet
£8.30
Serves 1 person
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100% british lamb.
Allergens are highlighted in bold.
Chippenham Unit
The Black Farmer, Unit 10, Bumpers Farm Enterprise, Vincients Road, Chippenham, SN14 6QA
Brixton Store
The Black Farmer Brixton Farmshop. 25-27 Market Row, London SW9 8LD
White City Store
The Black Farmer, Unit 1, 2 Television Centre, 101 Wood Lane, White City, W12 7FR
Frequently Asked Questions
Lamb neck fillet is a tender, well-marbled cut taken from the neck of a lamb. It's trimmed of excess sinew and prized for its rich flavour, particularly when slow-cooked, braised or used in stews and curries. It's a traditional British butcher's cut that's increasingly hard to find in supermarkets.
Yes — it becomes incredibly tender when braised or cooked low and slow.
Absolutely — roast at 180°C for succulent flavour and a satisfying texture.
Yes — it uses the whole animal, reducing waste while offering excellent value.
Lamb neck fillet is best cooked slowly. Braise it for 1.5–2 hours in stock with garlic, rosemary and aromatics for tender, fall-apart meat. Alternatively, slow-roast at 180°C (fan 160°C) for 25–30 minutes per 500g. It also works beautifully in Caribbean-style curries and British lamb stews.
Lamb neck fillet is not a quick-cook cut, but when cooked slowly it becomes very tender and succulent, with a deep, rich flavour.
Lamb neck fillet can be finished in an air fryer after slow-cooking or braising, which helps create a crisp exterior while keeping the meat tender inside.
Yes, lamb neck fillet offers excellent value due to its flavour and versatility, delivering satisfying results comparable to more expensive lamb cuts when cooked correctly. It typically costs less per kilo than premium joints like leg or rack while delivering equal or greater flavour when slow-cooked.
Lamb neck fillet is the trimmed, boneless centre of the lamb's neck — leaner and quicker to prepare than neck of lamb, which is typically sold on the bone (sometimes as scrag end or middle neck). Neck fillet is the prized cut for slow-cooked dishes where you want tender meat without the bones.
The man behind the meat
Wilfred Emmanuel-Jones MBE, born in Jamaica, raised in Birmingham, farming on the Devon-Cornwall border since 2000. He founded The Black Farmer to bring bold, characterful British food to the nation's tables, with a flavour all of its own.
Read Wilfred's story →