Neck of Lamb Sauté

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd's Food

By Keith Floyd

Published 1981

  • About


  • 6 meaty neck cutlets
  • ½ lb. fresh carrots
  • 1 lb. broad beans<


This dish relies on the quality of the vegetables used rather than the meat - of which there will not be much. It is therefore very important that you do not attempt this dish without fresh ingredients.

Fry the meat gently in butter for 1 5 minutes. Put to one side.

In the same butter fry gently the onions and carrots until soft -not cooked. Put them in a heavy pan on the