Lamb Neck Fillet Diced Free Range - 500g gyutan then cover tightly with baking

then cover tightly with baking paper followed by aluminium foil to create a tight seal

which reduces adrenaline at the time of capture

giving you a contrast in tenderness and flavour

or until the brisket reaches an internal temperature of 93–96°C and a probe or fork slides in with little resistance

we suggest you serve the product at room temperature

Lamb Neck Fillet Diced Free Range - 500g gyutan then cover tightly with bakingIn the field, the lamb neck gets a good work out bobbing for grass, it is rich in collagen and sinews that breakdown and become gelatinous and tender with slow cooking. This is the perfect cut for stewing and braising. There are not many places who still break down fresh lamb carcasses. We receive fresh whole lambs daily from our friends at Breakout River in Cowra. The result is incredible Free Range Australian boneless lamb neck fillet, diced for