Neck fillet

This well-exercised cut contains abundant connective tissue, so it excels when slow cooked for exceptionally tender and flavorful stews, tacos and casseroles. Great for developing deep, savory lamb character in budget-friendly yet satisfying dishes. Our neck meat is lean while still retaining enough fat marbling to keep each bite moist and full of flavor. We remove the vertebrae bone for easy portioning but leave on the meaty rib sections.