Name: How to cook Lamb Neck Fillet
Ingredients: lamb neck fillet

Ingredients

Method

Remember to remove your lamb neck fillet from the packaging, pat dry and bring to room temperature.
Pre heat your oven to 135°C temperature.
Next choose a suitable sized oven proof casserole with a tight fitting lid.
Season the meat just prior to coloring with good quality sea salt.
Make a mirepoix by neatly chopping equal amounts of onion, carrot and celery or my preferred choice of celeriac, the root of the celery plus a bay leaf, sprig of rosemary and a few black peppercorns, another nice addition can be a head of garlic split in half.
Take a large, heavy based frying pan, and add a few drops pomace or vegetable oil.
Fry the lamb on all sides then transfer to the casserole dish.
Next fry the mirepoix until lightly coloured.
Then add half a bottle of white wine, and reduce by two thirds then add 500ml of essential cuisine lamb stock, 1 tablespoon tomato paste (optional) and reduce a little, thicken with a tablespoon corn flour mixed with a little cold water and stirred into the boiling broth.
Pour the sauce over the lamb and cover.
Place in the centre of the oven and cook for approximately 3 hours, the meat should be tender when pierced with a meat fork.
Remove from oven, carefully take out the meat and keep warm
Pass off the juices through a fine sieve into a clean sauce pan and reduce to a glossy finish then pour back over the meat ready to serve.