Lamb Neck Fillet, with miso roast squash and cavolo nero

Lamb neck fillet is a flavoursome, tender and cheap cut of meat, but being full of connective tissue can be tricky to cook. This sous vide method is the most effective I’ve found so far!

Author

Alex Marsh

Prep Time: 00:20

Recipe Time: 03:00

Temperature : 143.6F / 62C

Ingredients

• 1 Lamb neck fillet
• Salt
• Black pepper (medium/coarse ground)
• 1 head of Cavolo Nero, stalks stripped out and roughly chopped
• 1 Fresh red chilli (deseeded and chopped)
• 2 cloves garlic (peeled and sliced)
• 1 Large Squash (butternut, golden or patty pan) Cut into 1 inch pieces
• 1 tablespoon Miso Paste
• 1 tablespoon groundnut oil or similar

Directions

1. Preheat water bath to 62 °C
2. Season the lamb with salt and pepper and seal in a vacuum bag.
3. Add lamb to water bath and cook for 3 hours.
4. For the miso-roasted squash, preheat a fan oven to 185 °C.
5. Mix the miso paste with the oil and then coat the squash chunks liberally with the miso and oil in a mixing bowl. Roast for about 30 minutes, until the squash is soft and has nice crispy browned bits.

Finishing Steps

1. Remove the lamb and pat dry. Season with a little more salt and pepper. Heat a large sauté pan and add a little pomace oil.
2. Place the lamb neck in the hot pan, and add the chopped Cavolo Nero, sliced garlic and chopped red chilli.
3. Keep the Cavolo Nero moving and sauté lightly. Turn the lamb every now and then, ensuring it is evenly browned.
4. Slice the lamb neck fillet and serve with the roasted squash and sautéed Cavolo Nero.