Mary Berry Lamb Neck Fillet Recipe

Mary Berry’s lamb neck fillet recipe is deliciously flavoured with rosemary and root vegetables and made in 6 easy steps. A wonderful option for a warming family supper. To ensure the meat is meltingly tender follow our slow-cooking guide below.

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Mary Berry Lamb Neck Fillet Recipe Ingredients

• The Meat & Veg:
  • 2 lamb neck fillets (approx. 600g total), trimmed and cut into 2cm slices
  • 2 tbsp sunflower oil
  • 2 large onions, sliced
  • 450g (1 lb) carrots, peeled and sliced
  • 1 small swede (rutabaga), peeled and diced
  • 2 celery sticks, sliced
• The Gravy:
  • 25g (1 oz) plain flour
  • 600ml (1 pint) lamb or beef stock
  • 1 tbsp Worcestershire sauce
  • 1 tbsp tomato purée
• The Aromatics:
  • 1 large sprig fresh rosemary
  • 2 bay leaves
  • Salt and freshly ground black pepper

How To Make Mary Berry Lamb Neck Fillet Recipe

1. Brown the meat: Preheat the oven to 160°C (140°C fan/325°F/Gas 3). Heat the oil in a large flameproof casserole dish. Season the lamb neck slices. Fry quickly over high heat until browned on both sides. Remove with a slotted spoon and set aside.
2. Sauté the vegetables: Add the sliced onions, carrots, swede, and celery to the pan (add a little more oil if needed). Fry gently for 5 minutes until the onions are starting to soften.
3. Make the sauce: Sprinkle the flour over the vegetables and stir well to coat. Cook for 1 minute. Gradually pour in the stock, stirring continuously until thickened and boiling.
4. Assemble the stew: Stir in the Worcestershire sauce, tomato purée, rosemary sprig, and bay leaves. Season with salt and pepper. Return the browned lamb slices to the pot and stir to combine.
5. Braise: Cover the casserole dish with a tight-fitting lid. Transfer to the preheated oven and cook for 1 ½ to 2 hours, or until the lamb is very tender.
6. Finish: Remove the rosemary sprig and bay leaves before serving. Taste and adjust the seasoning if necessary.

Recipe Tips!

• Cut of Meat: Lamb neck fillet is an underrated cut! It is marbled with fat which melts away during slow cooking, keeping the meat moist and flavorful unlike leaner leg cuts.
• Deglazing: If there are sticky brown bits on the bottom of the pan after browning the meat, that’s flavor! The stock will lift them off, but give it a good scrape with a wooden spoon.
• Thickening: If the gravy is too thin at the end, you can simmer it on the stove with the lid off for 10 minutes to reduce it, or mix a teaspoon of cornflour with water and stir it in!
• Vegetable Swap: Mary often suggests using whatever root vegetables you have. Sweet potato, parsnip, or turnips all work beautifully in this mix.

What To Serve With Mary Berry Lamb Neck Fillet Recipe?

This Mary Berry Lamb Neck Fillet Recipe is a wholesome one-pot meal, but it loves a side of starch! A pile of Creamy Mashed Potatoes is the ultimate vehicle for that rich rosemary gravy! For a splash of color, serve with steamed Green Beans or Savoy Cabbage tossed in butter. If you want to keep it simple, a chunk of crusty bread is all you need to wipe the bowl clean!

How To Store Mary Berry Lamb Neck Fillet Recipe

• Refrigerate: Cool the casserole completely, then store in an airtight container in the fridge for up to 3 days. The flavor improves the next day.
• Reheat: Warm gently on the stovetop or in the oven at 160°C until piping hot. Add a splash of water if the gravy has thickened too much in the fridge.
• Freeze: Freeze portions in suitable containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Mary Berry Lamb Neck Fillet Recipe Nutrition Facts

• Calories: 450 kcal
• Fat: 25g
• Carbohydrates: 20g
• Protein: 35g

Nutrition information is estimated per serving.

FAQs

Try More Recipes:

• Mary Berry Navarin Of Lamb Recipe
• Mary Berry Slow Roast Lamb Shoulder With Potatoes​
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