Lamb Neck Fillet, Grass Fed and Finished

Rich flavor, unbelievably tender, and one of the most underrated cuts of the whole lamb. These lamb neck fillets come from our pasture-raised flock here in Sussex County, NJ. They’re a small, deeply flavorful cut with a silky texture when cooked low and slow, making them a favorite among chefs and home cooks who know their way around true comfort dishes. Why They’re Special Intense flavor Neck fillets are naturally marbled, giving them a rich lamb taste similar to shoulder but even more tender. Perfect for braising Ideal for slow-cooked dishes like ragu, curry, tagine, or broth. The kind of meals that warm the whole house. Pasture-raised quality Our lambs live on rotated grass pastures and are raised with care, which translates directly into the depth and purity of the flavor. Small batch, limited availability Neck fillets are a tiny portion of each lamb, so when we have them, they go fast. How to Cook Sear the fillets in a hot pan, then braise low and slow until they’re melt