Lamb neck fillet
An elongated boneless muscle cut from the lamb's neck with pink-red meat and layers of fat, for quick frying as medallions and slow braising.
Lamb neck fillet is an elongated boneless muscle cut from the lamb's neck, with pink-red meat, thin layers of fat and connective tissue, relatively inexpensive. Quickly fried as medallions it stays pink and juicy, and slow-braised in wine, tomato or curry it becomes very tender; it also goes into kebabs, stews and pilaf.
Calories, proteins, fats and carbohydrates per 100 g of product
Lamb neck fillet, Raw: Calories 231.0 kcal, Proteins 17.4 grams, Fats 17.9 grams, Carbohydrates 0.1 grams per 100 g of product.
Lamb neck fillet, Stewed: Calories 307.0 kcal, Proteins 28.5 grams, Fats 21.4 grams, Carbohydrates 0.0 grams per 100 g of product.
Lamb neck fillet, Baked: Calories 234.0 kcal, Proteins 25.3 grams, Fats 14.0 grams, Carbohydrates 0.0 grams per 100 g of product.
Lamb neck fillet, Grilled: Calories 296.0 kcal, Proteins 24.4 grams, Fats 21.3 grams, Carbohydrates 0.0 grams per 100 g of product.
Lamb neck fillet, Fried: Calories 157.0 kcal, Proteins 27.9 grams, Fats 5.0 grams, Carbohydrates 0.0 grams per 100 g of product.
Recipes with this ingredient
Lancashire hotpot is a traditional British dish originating from the Lancashire region. It embodies the warmth and comfort of home, with the rich aroma of roasted meat and vegetables filling the house with coziness. The tender neck of lamb, sautéed with golden onions and dusted with flour, retains its juiciness, while chicken broth adds softness and depth of flavor to the dish. Potatoes and carrots sliced into thin rounds and baked to a crispy crust create an appetizing contrast of textures. Rosemary adds a hint of spiciness, while the combination of salt and sugar highlights the natural sweetness of the vegetables. This dish is perfect for family dinners and celebrations, revealing its flavor nuances in every spoonful.
10
4
150
