LAMB ENTRECOTE

The neck fillet on a lamb is a tasty and tender cut. Preferably cooked whole before slicing and serving.

Keep in mind

This cut is the loin without the bone. The more marbling, the better the taste.

How to cokk lamb fillet/entrecote

Lamb meat comes from young animals and is a fresh commodity. A lamb fillet, fried or grilled fresh and allowed to rest before being served with a pink interior, is a delicacy and hard to beat. Take it to the highest level with red wine, white wine, thyme, rosemary, beans, garlic and a variety of potatoes.

Use a thermometer and be very picky about getting the right temperature for the best result.

The classic

Whole roasted lamb entrecote with gravy and oven-baked potato wedges.