www.sausagemaking.org

I chucked it in the bag when making some salt beef (salt, cure #1, peppercorns, juniper, mustard seeds, garlic powder) and gave it 6 days curing. Thought I'd combine it with some low temp roasting as well so after washing I browned it then stuck it in the oven at 75 C for 4 hours.

It came out very well. Lovely and tender from the long slow cooking with a good flavour.

Worth a try if you're after something a bit different.

Hi Josh,

You must take this food thing seriously if you are prepared to fillet a lamb neck!

Regards,
Richard

Richard
Have you not come across neck fillet before?

Hi
I think my local chinese wholesaler sells this (Frozen)
George

Tesco, Sainsbury, Waitrose, Asda, Morrisons, Somerfield, Marks and Spencer and all the local butchers around here sell it too.

I haven't lived in the UK for nearly 20 years, I remember lamb neck being sold for stews and braising but not filleted, were chump chops not from the neck?.

Lamb is very rare here in Indonesia so not much chance of seeing it here either.

tristar

The chump chops are sliced from the chump, which is found just in front of the back leg before the loin. It can also be rolled and tied for a superb roasting joint. The neck fillet is found just forward of the 'rack / best end of neck' towards the 'scrag end'. I always reserve the fillets for Lamb Dhansak (curry).

Regards, Paul Kribs

I love a good Dhansak - that's the one with lentils? Please share your recipe and (most importantly) the technique.

Lamb neck fillet. Very tender. Can be treated like a tiny version of a whole beef fillet steak, and (very) quickly roasted.
IMHO it makes fantastic shish kebabs.

Josh - what did the cure do for it? I presume you served it hot... ?
I'd have guessed it might be an interesting (and quick, being thin) cut to air cure. Anyone done that?

aris

Just substitute the chicken with lam fillet..

Chicken Dhansak

3 Chicken Breasts Chopped into Bite Size Pieces
1 cup red lentils
1 Cup of Curry Massalla Gravy (see recipe)
Quarter of an onion finely chopped.
2 Teaspoon Curry Powder
1 Teaspoon Chilli Powder
3 Tablespoons Mango Chutney
2 Finely Chopped Cayenne Chillies
1 Clove Garlic
Quarter Cup Pineapple Juice
5 Tablespoons Vegetable Oil
4 Tablespoons finely chopped coriander leaves
1 Tablespoon whole coriander leaves
1 teaspoon Garam Massalla
Juice of 1 lemon

serves 2

method

Bring a pot of water to the boil and add the lentils and simmer gently for 30-40 minutes until the lentils are soft and mushy. Drain the lentils. Make a paste of the curry powder and chilli powder with the lemon juice. Fry the onion and 1 cayenne chilli in the vegetable oil on a medium heat until golden. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the chicken pieces and seal well on all sides. Add half the Massalla Gravy and simmer for 10 minutes, stirring constantly. Now add the lentils, Mango chutney and Pineapple Juice and simmer for a further 5 minutes, stirring constantly. If needed add more massalla gravy to prevent the curry becoming too thick. Now crush in the garlic clove, add the finely chopped coriander leaves and 1 cayenne chilli cook for a further minute and then add half the lemon juice, stir in and taste, add the rest of the lemon juice if needed. Serve with the whole coriander leaves sprinkled over the top.

Curry Massalla Gravy

1 Onion Sliced.
4 Cloves Garlic Finely Chopped
3 Tomatoes Blanched, Peeled, Cored and Quartered
1 Teaspoon Turmeric Powder
1 Teaspoon Garam Massalla Powder
Seeds from 4 Green Cardomom Pods
4 Table Spoons vegetable oil
1 cup of water
Pinch of Salt

method

Fry the onion, Tomatoes and garlic in the oil on a medium heat until the onions are soft and translucent and the tomatoes are beginning to go mushy (Approx. 10 Mins). Add half the water and simmer for 5 minutes then add the rest of the water and spices. Stir in well and simmer for a further 5 minutes. Keep stirring regularly throughout cooking. Take the pan off the heat and leave to cool slightly before pureeing in a food processor.

You won't be dissapointed with this one..

Regards, Paul Kribs

I just used my standard salt beef cure

40gr salt
3.33 gr cure #1
ts peppercorns
5 or 6 juniper berries
some mustard seeds

I ate some hot and there's still some cold in the fridge I've been picking at.

tristar wrote:Hi Josh,

You must take this food thing seriously if you are prepared to fillet a lamb neck!

Regards,
Richard

Just comes like this