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Rub lamb with spices and marinade for 24 hours minimum. Remove from oil and pat dry. Heat non stick fry pan with a little olive oil. Add neck fillets and colour on all sides till rich caramelised colour. Place in pre heated oven 215° c for 8 to 10 minutes till meat is firm to touch, core temperature around 58°C. Leave to rest 6 to 8 minutes. Carve through grain and serve with lots of cous cous, minted yoghurt and chilli oil. Source: My collection - Jeff Baker - J Bakers Bistro Moderne.
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