Sauté of Lamb Neck Fillet with Artichokes

Preparation info
  • Serves


    • Difficulty


Appears in
Today's special: A new take on bistro food

By Anthony Demetre

Published 2008

  • About

The neck is probably the most underutilized part of the animal and consequently most of it is sold to the donner kebab industry. Interestingly, our lamb supplier tells us that we are the only restaurant on their books that takes the neck fillet. Again, it is incredibly cheap and packed with flavour – and not as scary to use as it sounds. It is best marinated and then grilled or sautéed.