Pasture Raised Lamb Fillet
An oh-so-tasty cut, with rich flavour and a surprising amount of versatility; slow-roasted or seared - we've got your dinner sorted. kalí órexi
For recipe ideas, check out the Description below :)
Lamb fillet is a fabulously underrated cut of lamb. It's cut from the middle neck section of a lamb and can be chargrilled quickly to pink or slow-cooked in a casserole. It is well marbled and has a lot of connective tissue, which gives it fabulous flavour and ample recipe options.
- Cooked to rare, with roast pumpkin, spinach & feta
- Braised in a gumbo with tomato, wine, okra & black-eyed peas; served with brown rice & lemon wedges
- In Sri-Lankan curry with coriander, chilli & yoghurt
Price is per kg.
All Vincentia Butchery meat is free range, grass fed, pasture raised. We source locally, from the Shoalhaven, from farmers who ethically and sustainably raise their animals. You can definitely taste the difference. If you would like to know more about our purchasing beliefs, check out our Manifesto