Non-stunned Halal
Pasture-raised on UK farms
Temperature-controlled Woolcool packaging
Lamb neck fillet is the boneless eye muscle taken from the neck, prized for quick, high-heat cooking. This Certified Halal, 100% British lamb arrives Fat-Off, ready for the pan or grill without any trimming. A versatile everyday cut for steaks, stews or skewers, it's sold in packs from 500g up to 4kg.
How is lamb neck fillet cut and packed?
Neck fillet is cut to order as steaks (150-180g), diced (10-15g, 25-30g or 50-60g), or as 160-180g chunks — every option supplied Fat-Off. Packs run 500g, 1kg, 2kg or 4kg, so you can order to the sitting you're feeding.
How to store and defrost lamb neck fillets
Keep the fillets refrigerated and use within a day or two, or freeze on the day it arrives. Frozen neck fillet takes around 12 hours to defrost fully in the fridge before cooking.
Is lamb neck fillet the same as a neck of lamb?
No — neck fillet is the boneless eye muscle lifted from the neck, sold as steaks, diced pieces or chunks rather than the bone-in neck joint. Boning it out is what makes it quick to cook, with no bone or sheath to work around.
FAQs
What can I do with lamb neck trimmings?
Since the fillets are supplied Fat-Off, any small offcuts are already lean meat well suited to mince, kebabs or a slow-cooked curry rather than being wasted. Ordering diced (10-15g, 25-30g or 50-60g) instead of steaks avoids trimming altogether.
At 4 servings per kg, a 500g pack covers around 2 people and a 1kg pack around 4, with 2kg and 4kg packs scaling up for a bigger group or batch cooking.
Order diced or chunked cuts by weight if you're feeding a crowd from a stew or curry rather than by the steak.
Keep lamb neck fillet refrigerated and use within a day or two, or move it to the freezer the day it arrives if you're not cooking straightaway.
Frozen fillet takes around 12 hours to defrost fully in the fridge, so plan to take it out the night before.
Neck fillet steaks are well suited to the BBQ — a hot, fast grill turns the 150-180g steaks into a quick dinner.
The diced and chunk options work well in Middle Eastern-style skewers, a Kashmiri-style lamb curry, or a simple stew, with the Fat-Off trim meaning less to skim off before serving.
Grilled neck steaks: pan-sear or grill the 150-180g steaks hot and fast, around 2-3 minutes a side, then rest before slicing.
Skewered kebabs: thread the 25-30g diced pieces onto skewers with peppers and onion for a quick charcoal or grill cook.
Slow-cooked curry: brown the 50-60g diced pieces or 160-180g chunks, then simmer low and slow with spices until tender.
What can I do with lamb neck trimmings?
Since neck fillet is supplied Fat-Off, any offcuts are lean meat rather than fat to discard — save them for mince, a quick stir-fry or the stockpot.
Do I need to trim the fillets myself before cooking?
No — they arrive Fat-Off and ready to season, so there's little to trim beyond neatening the odd edge before searing or dicing further.
Is it better to buy diced neck if I want less trimming?
Diced neck (10-15g, 25-30g or 50-60g) comes pre-cut to size, so there's no trimming at all — it's the easiest option if you want to go straight into a curry or stew.
What's the best way to use small offcuts rather than throw them away?
Small offcuts and trim work well minced for koftas or burgers, or added to a stockpot with bones from other cuts for a base stock.