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High-Welfare Sustainable Meat Regenerative Farming

How To Cook Lamb Neck Fillets

Really richly flavoured, organic lamb neck fillet has beautiful internal marbling that makes it succulent and versatile. Cooked quickly or slowly, the marbling mingles with the meat making it super-moist and sweetly flavoured.

How To Cook Lamb Neck Fillets

Really richly flavoured, organic lamb neck fillet has beautiful internal marbling that makes it succulent and versatile. Cooked quickly or slowly, the marbling mingles with the meat making it super-moist and sweetly flavoured.

  • Serves: 2
  • Prepare: 2 Minutes
  • Cook: 15 Minutes
  • Difficulty: Easy

WHO ARE COOMBE FARM ORGANIC?​

We produce award-winning pork, beef and lamb on our organic farm in Somerset. Rearing livestock to the rigorous organic standards laid down by the Soil Association isn’t just a case of ticking a few boxes and filling in some forms. It shapes the basis for everything we do at The Organic Butchery.

WHAT IS ORGANIC LAMB?​

All of our organic lamb comes from free-range animals born and reared in our lush, sustainable West Country pastures. Many lambs are grown quickly, fed on grain to ‘finish’ them at speed, we believe that it’s better for animals to grow at the rate nature intended and lead active lives.

Ingredients

Method

  1. Preheat the oven to 180ºC
  2. Season the lamb with salt and pepper and place a large frying pan over a high heat. Once smoking hot, add the lamb fillet and cook all over until nicely browned on each side for approximately 2 minutes
  3. Add the butter and rosemary and allow the butter to melt and foam up. Use a spoon to baste the meat in the flavoured butter, then transfer to the oven and cook for 8 minutes to get your lamb neck fillets medium rare
  4. Remove from the oven and leave to rest in a warm place for 5 minutes before carving. Serve with potatoes and seasonal vegetables
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WHO ARE COOMBE FARM ORGANIC?​

We produce award-winning pork, beef and lamb on our organic farm in Somerset. Rearing livestock to the rigorous organic standards laid down by the Soil Association isn’t just a case of ticking a few boxes and filling in some forms. It shapes the basis for everything we do at The Organic Butchery.

WHAT IS ORGANIC LAMB?​

All of our organic lamb comes from free-range animals born and reared in our lush, sustainable West Country pastures. Many lambs are grown quickly, fed on grain to ‘finish’ them at speed, we believe that it’s better for animals to grow at the rate nature intended and lead active lives.

Frequently asked questions

  • A portion of grass fed lamb has a slightly higher calorie content than grass fed beef, but has more health promoting omega 3 fatty acids. Lamb also has less marbling of fat than beef and when you trim the fat around the edges after cooking, lamb is a lean cut of meat.

  • Our lambs are sourced from local farms and thrive on a diet of grass as well as clover and herbs.

  • Organic lamb has to be certified by an approved organic body to a number of set organic standards. These include the space that an organic lamb animal has to graze, the way that it’s food is grown, without the use of pesticides and or unapproved fertilisers. The standards for organic lamb also cover use of medicines and other points that improve the welfare and conditions throughout the life of the animal and on through slaughter and butchery.