Braised Lamb with Kidney Turbigo

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.