Lamb Neck Fillet, Organic, Daylesford (300g)

£9.95
(£3.32 per 100g)

Daylesford's organic lamb neck is a surprisingly underrated cut of meat. It's a bit on the tough side so it needs very long, slow cooking, but once you've given it the attention it deserves, you'll have meat that's wonderfully tender. Try it in a curry or in an Irish stew.

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Producer

"Over thirty-five years ago, we began to turn our family’s farmland over to sustainable, organic farming, first in Staffordshire and then in the Cotswolds. What began as a simple passion for real food and a desire to feed our children better has grown into Daylesford as we know it today, one of the most sustainable organic farms in the UK,” says Carole Bamford, founder of Daylesford. With over 100 organic food awards under their belt, Daylesford are dedicated to growing, making and cooking seasonal, organic food. They’ve a few simple rules to help guide their way. The food must be fresh, full of flavour and contain as many natural vitamins and minerals that come from food that’s harvested (and eaten) at its best. Daylesford are true champions of organic, sustainable farming on their land in Gloucestershire and are fully certified by the Soil Association.

Ingredients & allergens

100% Lamb*.

*= produced to organic standards.

While we do everything we can to ensure the information on this page is correct, ingredients, nutritional and dietary information are subject to change. So along with the information on our website, we always recommend that you read each label carefully before enjoying your items

Nutrition

Nutritional Information per 100g/ml
Energy (kJ): 774
Energy (kcal): 186
Fat (g): 12.6
of which saturates (g): 5.6
Carbohydrate (g): 0.0
of which sugars (g): 0.0
Protein (g): 18.1
Salt (g): 0.1

Storage & prep

Keep refrigerated <5°C. Consume within 1 day of opening. Suitable for freezing. Freeze on day of delivery, and use within one month. Defrost thoroughly and use within 24 hours, do not refreeze once thawed.

Preheat oven to 170*c (170 fan). Toss in seasoned flour, fry in an oven-proof pan until well browned. Add vegetables, stir and pour in a splash of wine and a good lamb stock. Cover well and oven cook for 3 hours or until the lamb is tender when prodded with a fork, stir & turn occasionally during the cooking time. Check to top up the liquid during cooking. All cooking appliances vary. This is a guide only.

Packaging

Food contact material: Plastic - aPET/rPET/cPET, Non-Black (Recyclable)
Lid/Cap: Plastic - LDPE, Non-Black (Not Currently Recyclable)
Sleeves/wraps/seals: Paper/Card (Recyclable)
Labels: Paper/Card (Recyclable)
Contains BPA: No

Turn it into one of these

Slow Cooker Irish Stew

4 people

Lamb Neck Fillet, Organic, Daylesford (300g)

Turn it into one of these

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