Lumina Lamb Neck Fillets

Name: Lumina Lamb Neck Fillets
Brand: REACH FOODS
SKU: LUMNECKFIL
Price: 40.00 GBP
Availability: InStock

£40.00

Boneless neck fillet — rich and deeply flavoured when slow-cooked Lumina Lamb — 15-year breeding programme, New Zealand Finished on chicory and clover for minimum 35 days

New Zealand lamb neck fillets from the Lumina herb-fed programme. Boneless, rich in connective tissue. Braise or slow-cook and the collagen melts into gelatine — the result is silky, deeply flavoured and one of the most rewarding cuts for low-and-slow cooking.

£40.00

Lumina lamb neck fillets — boneless neck from New Zealand's Lumina programme, where the lambs are raised on pastures of chicory, plantain and clover rather than standard ryegrass. The herb-rich diet changes the flavour of the meat — it is cleaner, sweeter and more delicate than conventional lamb, with less of the fatty, muttony character that some people find off-putting. Lumina is a premium programme run by Alliance Group, a farmer-owned cooperative in New Zealand, and it produces some of the most consistent, well-finished lamb available.

Neck fillet is a boneless cut taken from the neck — a hardworking part with a lot of connective tissue and intramuscular fat. It is not a quick-cook cut. It needs slow, gentle heat — braising, stewing, slow-roasting — and when it gets that, the connective tissue breaks down into gelatine, the fat renders through the meat, and the result is rich, yielding, deeply flavoured and silky in texture. It is one of the most rewarding cuts for slow cooking and one of the most underrated.

This is a 1kg pack of 6 fillets, frozen.

Origin: New Zealand (Lumina programme, Alliance Group)

Ingredients: Lamb neck fillet.

Storage: Frozen. Defrost in the fridge overnight before cooking.

Net: 1kg (6 fillets)

Allergens: None

Defrost in the fridge overnight. Remove from the fridge 30 minutes before cooking and bring closer to room temperature.

Braised: sear the fillets in a hot pan until well browned on all sides. Remove and build a braise in the same pan — onions, carrots, celery, garlic, tomato paste, a glass of red wine, stock to cover. Return the fillets, bring to a simmer, cover tightly and cook in the oven at 150°C for 2½–3 hours until the meat is fork-tender and falling apart. The cooking liquid will reduce into a rich, glossy sauce.

Slow-roasted: season generously, place in a roasting tin with aromatics and a splash of stock, cover tightly with foil and cook at 150°C for 3 hours. Remove the foil for the last 20 minutes to colour the surface.

Stewed: cut the fillets into chunks and use in any lamb stew, tagine, or ragù. The neck's connective tissue makes it the best cut for long-cooked dishes — it holds together, absorbs flavour, and gives body to the sauce.

Prepare a day ahead if possible. Braised and stewed lamb improves overnight in the fridge as the flavours develop and the fat sets on the surface for easy removal.

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Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Description

Lumina lamb neck fillets — boneless neck from New Zealand's Lumina programme, where the lambs are raised on pastures of chicory, plantain and clover rather than standard ryegrass. The herb-rich diet changes the flavour of the meat — it is cleaner, sweeter and more delicate than conventional lamb, with less of the fatty, muttony character that some people find off-putting. Lumina is a premium programme run by Alliance Group, a farmer-owned cooperative in New Zealand, and it produces some of the most consistent, well-finished lamb available.