Advice please on lamb neck fillet

[itwillbebetter]

I bought a whole shoulder of lamb and the butcher helpfully removed a part which i guess was the neck fillet. I thought that this would have to be slow cooked as I imagine it would be quite tough. But a little look on google suggests it could be pan seared and then roasted quickly. Any one done this? I hate chewy meat so maybe safer to casserole it?

Neck fillet is beautiful and makes the best kebabs.

Cube it, marinate in olive oil, garlic, salt and pepper (fresh thyme if you have it) and skewer it with peppers or other veg you like and grill.

Make a salad of chopped onion, tomato and cucumber with parsley or coriander and use whatever leaves you like - rocket suits it.

Serve in warmed tortilla wraps with mint yoghurt and those pickled green chilli peppers.

This is one of my favourite teas. Even writing it down is making me hungry.

I love neck fillet. It's perfect just grilled, made into kebabs, when we have a roast I roast a fillet & have that (DH wont eat red meat).
It's very versatile. It is lovely casseroled, I often use it in curry. But despite looking all chewy it will be lovely if you cook it quickly.