Braised Lamb with Kidney Turbigo

Lamb Neck with Kidney Turbigo

Preparation info
  • Serves


    • Difficulty


Appears in
On The Menu: Seasonal Recipes for a Culinary Life

By James Mackenzie

Published 2011

  • About

Neck fillet of lamb is really underused and underrated in the UK. It’s amazingly tasty and is great either pan-fried or slow-braised for a wintery dish. Turbigo is a 1970s throwback that I put on the menu after a customer commented that you don’t see it on menus anymore. I looked it up and adapted the recipe so that we can use it as an accompaniment to lamb.