From our Sandbach counter
Lamb Neck Fillets
£8.40
- Individual portion (approx. 400g)One generous single serving
- Cut fresh to orderSuitable for home freezing
- Use within 3–4 days of deliveryKeep chilled in the fridge
- Approx. 400gButcher-cut, so weights vary slightly
Lamb neck fillets are a flavourful cut that suits slow cooking and recipes where time helps develop tenderness. Available from The Butcher’s Blade in Sandbach, Cheshire, they’re ideal for rich casseroles, stews and warming family meals.How to cook: Brown the meat first, then cook gently with stock, onions, herbs or spices until tender. Follow a trusted recipe and allow enough time for the cut to soften.Perfect with: Mash, root vegetables, couscous or crusty bread. Rosemary, garlic, tomatoes and warming spices all complement lamb in slow-cooked dishes.For traditional lamb cooking from your local Sandbach butcher, lamb neck fillets are a useful choice for hearty meals that reward a little patience.
Lamb Neck Fillets from The Butchers Blade in Sandbach. A choice for a meal where patient cooking is part of the appeal. Cuts commonly used for braising suit a plan built around a covered pot, a suitable cooking liquid and time to develop tenderness. This is a different shopping decision from choosing a steak for a quick sear: match the cut to the method you intend to use.
Choosing for your meal
Plan the number of portions, the size of your cooking vessel and how much time you have available. Bone-in cuts need to be considered differently from boneless meat when judging serving amounts. Check your selected weight and ask Lee about preparation if needed. Timing depends on the cut, size and appliance; use a suitable recipe rather than an unsupported fixed time.
Serving ideas
Mashed potatoes, beans or bread can make the most of a braising sauce, with greens alongside for contrast. Brown suitable meat in batches if your recipe calls for it and avoid overcrowding. Check safe cooking as well as tenderness, then follow appropriate cooling and refrigeration guidance for leftovers. Suggested vegetables and cooking liquid are purchased separately unless the listing states otherwise.
Vacuum packed or tray wrapped to lock in freshness
Local delivery orders travel chilled in an insulated cool box with ice packs.
Closed Sunday and Monday. Collect your order at the counter during these hours.
“We really enjoyed our meat from the Butchers Blade. We ordered some sausages (made gluten free as standard which is fantastic for someone with coeliacs and rare!!).”
View our Cooking & Safety Guide for safe temperatures and tips.
Need help with portions, storage or allergens? Ask Lee before ordering.
01270 691283From the kitchen
Cooking Lamb Neck Fillets
Use a covered braise or your slow cooker’s recommended method for this cut. Check both thorough cooking and tenderness; timing depends on size and appliance. For poultry, pork, minced meat, sausages, rolled joints and mechanically tenderised meat, cook thoroughly: the centre should reach 70°C for 2 minutes, or 75°C for 30 seconds. Clean the thermometer before and after checking.
How to slow cook meatLee’s tip
Low and slow wins
Brown the lamb well, then braise it low and covered with garlic, rosemary and stock until it falls from the bone. It’s even better the next day.
What goes with it?
Creamy mash or buttered couscous, with greens to cut the richness. A Rioja or Côtes du Rhône; sparkling pomegranate alcohol-free.
Want Lee’s personal recommendation? Ask him at the counter or call the shop. Always follow the product label and confirm allergens.