Tas Valley Lamb Neck Fillets

Taken from the shoulder, the neck fillet is one of lamb’s most flavoursome cuts. Marbled throughout, it stays tender and juicy whether cooked low and slow until meltingly soft, or quickly seared and served pink.

These fillets come from our prize-winning Charollais lambs - first prize winners at the Aylsham Show, recognised for their exceptional conformation, quality, and flavour. Charollais lamb is celebrated for its fine texture, delicate sweetness, and generous marbling, and the neck fillet captures all of that in a versatile, richly satisfying cut.