- Lamb neck fillets
- Roast well in foaming butter, until well coloured
- Remove and chill place into bags with infused duck fat and a sprig of rosemary
- Seal bag tight and cook at 78’C for 5-6 hours until they feel tender
- Chill and reserve
- For service place back into the water bath to heat,
- Drain from bag and pat dry, then roast in foaming butter to colour again
- Brush with reduced lamb jus to glaze
Lamb neck fillet by Paul Hood
Lamb neck fillet by Paul Hood
Lamb recipes tend to be exceptionally varied, with meals that offer classic comfort food as well as dishes that boast a more delicate, refined flavour. Take a look at the Lamb neck fillet by Paul Hood recipe below as tried and tested by our professional chefs.
Ingredients
Method
Lamb neck fillets
Lamb necks trimmed
Lamb sauce
1 onion
2 sticks celery
2 carrots
1 garlic head
Rock salt
1 leek
Bay and thyme
W peppercorns
Rosemary large bunch
1 btl white wine
4 tbl spoons tomato paste
2 gallons lamb bones chopped
2 l chix stock
2 l veal stock
Confit Chervil root
Wash off the chervil root, cover with duck fat, season and add thyme and garlic, confit slowly for 1hour till cooked but still firm to touch.
