The neck fillet is often underrated and inexpensive as it takes a little longer cooking than other popular cuts — but it’s the marbling through the cut that gives all the flavour. Best for: slow cooking
DescriptionPark Farm says:
Breed: Romney, Diet: Grass in the summer months, hay and silage in the winter, Dry Aged: Hung for 2 weeks on the bone, Abattoir: Tottingworth Farm, East Sussex
Keep in original packaging & refrigerate. Remove from packaging & rest at room temperature before cooking.
Minimum 4 days
Lightly brown meat then braise in the oven at 160°C for 1.5 hours.
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