Halal Grass Fed Scottish Lamb Neck Fillet 500 gr

Description

HOW TO STORE FRESH LAMB NECK FILLET?

Lamb can be stored in either the refrigerator or freezer, depending on when it will be used. Lamb that will be used with a day or two should be stored in the refrigerator, kept in its original packaging, in the coldest area of the refrigerator.

HEALTH BENEFITS OF LAMB NECK FILLET?

A three-ounce cut of cooked lamb delivers about 25 grams of protein, plus good quantities of potassium and vitamin B-12. It’s also a good source of iron, magnesium, selenium, and omega-3 fatty acids. While that’s good news, lamb is also a source of saturated fat.

WHAT’S THE BEST RECIPE FOR LAMB NECK FILLET?

LAMB HOTPOT

Ingredients

• 4 thick lamb neck chops
• Plain flour, for dredging
• Olive oil
• 3 onions, peeled and cut into wedges
• 2-3 large parsnips, peeled and cut into sixths
• 6 large, juicy garlic cloves, peeled, cut in half
• Salt and freshly ground black pepper
• 6-8 fresh rosemary sprigs
• 6-8 small potatoes, cut in half

Preparation

• Preheat the oven to 170C/350F/Gas 4.
• Lightly dredge the lamb chops in the flour. Heat the oil in a shallow ovenproof pan with a lid, then add the lamb chops and cook until browned on both sides. Remove the lamb from the pan and set aside. Add the onions, parsnips and garlic to the same pan and cook for 2-3 minutes. Season well with salt and freshly ground black pepper and add the rosemary.
• Return the lamb chops to the pan, tuck the potatoes around the chops, season well with salt and freshly ground black pepper and pour in just enough water to cover the pan contents. Cut out a circle of greaseproof paper the same size and shape as the inside of the pan. Place the paper circle over the lamb and vegetables, then cover the pan with the lid.
• Cook in the preheated oven for an hour or so, until the meat is tender.